Fish tray bake with salsa verde
Ingredients
- 500 g (1lb 2oz) baby new potatoes, quartered
- 1 tbsp. olive oil
- 1 courgette
- 4 x175 g cod, or other firm white fish fillets, skinless and boneless
- 4 lemon slices
- 300 g (11oz) cherry tomatoes, on the vine, snipped into bunches
- 25 g (1oz) pack fresh basil
- 25 g (1oz) pack fresh mint, tough stalks removed
- 25 g (1oz) pack fresh parsley
- 1 tbsp. capers, drained and rinsed
- 3 anchovy fillets
- 1 small garlic clove
- 1 tsp. Dijon mustard
- Juice 1 lemon
- 50 mL (2 fl oz) olive oil
Instructions
- Preheat oven to 220°C (200°C fan) mark 7. Scatter potatoes into a large, shallow baking tray. Mix through oil and some seasoning and roast for 15min.
- Meanwhile, whiz salsa verde ingredients (basil, mint, parsley, capers, anchovy, garlic, mustard, lemon, olive oil) in a food processor until finely chopped. Set aside.
- Using a Y-shaped vegetable peeler, peel courgette into long ribbons, stopping when you reach the seedy centre (discard this).
- Reduce oven temperature to 200°C (180°C fan) mark 6. Toss potatoes, then mix through courgette ribbons. Place the fish fillets on top, with a lemon slice on each. Dot around the tomato bunches. Return tray to oven for 10-15min until fish is cooked and flakes easily when pressed. Serve drizzled with the salsa verde.
