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Fish fillet and salsa verde

Very simple to make, can be prepared in advance so good for a dinner party.  I tend to use pollack or coley, as I think they are more sustainable.  If tomatoes are season then use, but it will work just as well without the tomato base. You may want to add a squeeze of lemon juice over the fish to create a little more moisture in that case.  If cooking for the family, and salsa verde is not your children's thing, then keep it off their plates and all the more for you.
  • fish fillet - large enough for the number of people eating
  • 1 or 2 tomatoes, sliced, if in season
  • half - whole fennel, sliced, if in season
  • 1-2 cloves garlic, sliced
  • seasoning
  • a knob of butter
For the salsa verde
  • several anchovies
  • 1-2 tbsp capers, rinsed
  • 2 cloves garlic
  • 1 tsp whole grain mustard
  • small squeeze lemon juice
  • large slug olive oil
  • seasoning
  • a handful of any of coriander, parsley, mint, basil leaves roughly chopped
  1. Cover the base of a shallow oven proof dish with the tomato and fennel slices.  Sprinkle with the garlic. 
  2. Place the fish fillet(s) on top, season well and cover with a few knobs of butter. Cover and bake in a hot oven until the fish is cooked (anytime between 20-45 minutes, depending on size of fillet (s).
  3. Meanwhile, put the anchovies, capers, garlic in a pestle and mortar or small bowl and pound well, so they are crushed and mixed to a paste like consistency. If you need to, cut them a little before pounding.  
  4. Add the mustard and lemon juice and mix.
  5. Slowly drizzle in the olive oil, mixing all the time to make a vinaigrette.  Season to taste and just before serving add the herbs.  
  6. When the fish is cooked but not dry, serve with the salsa verde on top.