White fish with sauce vierge
4 white fish fillets – skinned
Juice of half a lemon
2 cloves of garlic – crushed
1 handful of chopped parsley
1 dessertspoon of capers
3 tablespoons olive oil
2 anchovy fillets – optional
A little salt and pepper
To make the sauce combine olive oil, garlic, parsley, capers and anchovies in a food processor and blend together. (If you do not have a blender simply chop all the ingredients finely and whisk together) Season to taste.
Place fish on a lightly oiled tray, sprinkle with lemon juice and cover with foil.
Bake in a pre heated oven at 200 ºC / 400ºF/ Gas mark 6 for 8 – 10 minutes.
Remove from oven, arrange on heated plates and drizzle with sauce vierge.
Serve accompanied with steamed potatoes and fresh vegetables.