Put the parsley, lemon zest, garlic and capers into a food processor and whiz until it is all nice and finely chopped.
Add the lemon juice and olive oil, add more oil if you want it a bit more runny.
Check the seasoning, it might not need salt, as the capers can be salty.
Dry the fish fillets on kitchen paper, heat a frying pan on a high heat (cast iron or non-stick - st.steel sticks) until smoking, add a dash of olive oil and throw in the fish fillets, turn when golden on one side, then cook again till golden on other side.
As soon as the fish is cooked, pop it on a plate and drizzle some salsa verde on top
*Salsa verde also keeps in the fridge for weeks.
*Is also fab with pasta, but is excellent with a steak,or a lamb chop, or even a panfried chicken breast.
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