The Fish Deli Line Caught Cod In Green Sauce

You can replace the cod with hake steaks for an equally delicious dish.

Ingredients

2 large cod steaks

1/2kg new season potatoes

25g capers

50g fresh basil, coriander & parsley (in equal parts)

5 garlic cloves – peeled and chopped

Olive oil

The zest and juice of 1and a half lemons

3 anchovy fillets

Method

1. Season the cod steaks and brush with olive oil.

2. On a hot griddle pan or non-stick frying pan, sear the cod steaks for 30 seconds on each side to seal in the juices.

3. Wash and scrape the potatoes and boil until just under cooked. Allow to cool. Thinly slice and arrange neatly on the bottom of an earthenware dish.

4. Gently pan fry 3 cloves of garlic in a generous amount of olive oil until softened, then add the zest and juice of 1 lemon.

5. Lay the fish on top of the potatoes and pour on the garlic oil mix. Put a lid on the dish and bake for approx 20 minutes in a hot oven. Check that the potatoes are fully cooked before removing.

6. To make the Salsa Verdi Sauce: In a liquidiser, put the herbs, 2 cloves of garlic, capers, anchovy fillets and the zest and juice of half a lemon and blend, adding olive oil until a sauce consistency is achieved. Check the seasoning and adjust to taste.

7. Gently lift the potatoes and fish from the earthenware pot. Arrange neatly on a plate and drizzle with the salsa verdi sauce.