First make a court bouillon, add the bay, vegetables, peppercorns and wine to 1 litre of water to a large pan. Bring to the boil then reduce to a simmer. Add the fish fillets and poach gently, five minutes then turn off the heat. If the fillets are thick, cook for about seven minutes then turn off the heat.
Meanwhile chop the herbs together with the garlic, add the zest of lemon, scoop into a bowl. Chop the anchovy and add to the herbs, stir in the capers and enough olive oil to cover the ingredients. Taste and adjust with seasoning.
To serve, drain the fish on kitchen paper, place on serving plates and drizzle with a little salsa verde, serve the remaining sauce on the side.
• 1 bay leaf
• 1 stick celery, chopped
• 1 carrot chopped
• 2 slices of onion
• 6 peppercorns
• 1 glass white wine
• 4 plump fillets of fish- monk, ling, salmon, hake, John Dorey, turbot etc
Salsa Verde
• 1 small bunch parsley
• A handful basil leaves
• A couple of sprigs of dill or fennel tops
• 1 fat clove garlic
• Zest and juice of an unwaxed lamon
• 1 salted anchovy soaked in a little milk
• 1 tablespoon baby capers
• Extra virgin olive oil