Pan-fried Fish with Salsa Verde

This amount makes plenty for 6 people; keep the leftovers in the fridge.

Ingredients

• 1 handful of parsley leaves
• Grated zest and juice of 1 small lemon
• 2 cloves of garlic, crushed
• 1 tbsp of capers, rinsed
• 60ml olive oil
• Black pepper

Method

1. Put the parsley, lemon zest, garlic, and capers into a food processor and whiz until it is all nice and finely chopped. 
2. Add the lemon juice and olive oil, add more oil if you want it a bit more runny. 
3. Check the seasoning; it might not need salt, as the capers can be salty. Cook the fish as in recipe number 3.
4. As soon as the fish is cooked, pop it on a plate and drizzle some salsa verde on top
5. NOTE Salsa verde also keeps in the fridge for weeks.
6. NOTE Is also fab with pasta, but is excellent with a steak, or a lamb chop, or even a pan-fried chicken breast.