Pan-fried Fish with Salsa Verde

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


  • 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


  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.