Lätta fiskkakor med kapris-persiljesås

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1. 1
   Sprinkle halibut fillets with salt and pepper. Heat 2 Tbsp. 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.
2. 2
   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"-diameter cakes. Transfer remaining 1½ cups breadcrumbs to bowl. Coat fish cakes with breadcrumbs, pressing to adhere.
3. 3
   Heat remaining 4 Tbsp. 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. Editor’s note: This recipe was first printed in the February 2002 issue of ‘Gourmet.’ Head this way for more of our favorite halibut recipes→