300g white fish fillets such as snapper, dory, etc.
Extra virgin olive oil spray
Juice of 1 lemon
1 bunch parsley
1⁄2 bunch basil
1 clove garlic
2 tsp capers
1 tsp Dijon mustard
30mL olive oil
10mL red wine vinegar
Pinch sea salt

1. Spray a non-stick pan with the extra virgin olive oil and heat to medium. Add the white fish fillets and pan-fry for 2-3 minutes each side until cooked through. Remove and set aside.
2. Place the lemon juice, parsley, basil, garlic, capers, mustard, olive oil and red wine vinegar into a blender or food processor and mix into a coarse sauce.
3. Season with salt. Serve the salsa verde either on the fish or to the side.
4. Accompany with steamed greens.