Halibut with salsa verde recipe

Ingredients

• 8 x 140g gigha halibut fillets
• 1 bowl plain flour seasoned with salt and pepper, for dusting
• 1 splash olive oil
• 1 knob butter
• 1 pinch salt and black pepper, to taste
• 2 cloves of garlic, peeled
• 1 small handful capers
• 1 small handful of gherkins pickled in sweet vinegar
• 6 anchovy fillets
• 2 large handfuls flat leaf parsley, leaves picked
• 1 bunch fresh basil, leaves picked
• 1 handful fresh mint, leaves picked
• 1 tbsp Dijon mustard
• 3 tbsp red wine vinegar
• 8 tbsp extra virgin olive oil