Simon’s sole fillets with salsa verde recipe | olivemagazine

Ingredients

• 2 skinless sole fillets cut in half lengthways
• 1 carrot finely sliced
• 1 small fennel bulb finely sliced
• 1 red pepper finely sliced
• ½ lemon
• to serve salad
• a handful of leaves flat-leaf parsley
• a handful of leaves mint
• a handful of leaves tarragon
• 1 tbsp capers rinsed and drained
• 4 anchovy fillets drained
• 1 tbsp Dijon mustard
• olive oil