- 1 pound 1-inch-thick halibut fillets
- 6 tablespoons olive oil
- 1 cup chopped green onions
- 3 drained canned sardines, chopped (about 2 tablespoons)
- 3 tablespoons chopped fresh parsley
- 2 tablespoons all purpose flour
- 2 large garlic cloves, chopped
- 1 1/2 teaspoons grated lemon peel
- 2 1/2 cups fresh breadcrumbs made from crustless French bread
- 1 large egg
- Caper-Parsley Sauce
- Sprinkle halibut fillets with salt and pepper. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add halibut fillets and sauté until just opaque in center, about 4 minutes per side. Transfer to plate; cool. Wipe skillet with paper towels.
- Flake halibut fillets into large bowl. Mix in green onions, sardines, chopped fresh parsley, flour, garlic, and lemon peel. Mix in 1 cup breadcrumbs. Season with salt and pepper; mix in egg. Shape into six 3-inch-diameter cakes. Transfer remaining 1 1/2 cups breadcrumbs to bowl. Coat fish cakes with breadcrumbs, pressing to adhere.
- Heat remaining 4 tablespoons oil in reserved skillet over medium-high heat. Add fish cakes and cook until brown and crisp, about 6 minutes per side. Transfer to plates; serve fish cakes with Caper-Parsley Sauce.