2 hard-cooked eggs, peeled and diced fairly finely
1/3 cup chopped Italian parsley
1/4 cup The Olive Press California Mission Extra Virgin Olive Oil
1 tablespoon fresh lemon juice
Salt and pepper to taste
1 cup flour
4 halibut fillets (6 to 7 ounces each)
2 to 3 tablespoons vegetable oil
Combine the capers, cornichons, eggs, parsley, olive oil and lemon juice in a bowl. Whisk well so that the egg yolks begin to break down and make the sauce creamier. Season with salt and pepper. Set aside.
Put the flour in a shallow bowl. Season the fish with salt and pepper, then dredge completely in the flour.
Heat 2 tablespoons oil in a skillet, then add 2 halibut fillets flesh-side down. Cook for about 5 minutes, turn the fish over and cook another 5 minutes for medium doneness. Transfer to a warmed plate.
Repeat with the other 2 fillets, adding more oil to the pan if necessary.
Spoon the sauce over the fish and garnish with lemon wedges.