Baked fish with watercress salsa and crushed potatoes | Tesco Real Food

Ingredients

• 600g (1lb 3oz) new potatoes
• 4 white fish fillets, such as river cobbler
• ½ lemon, zested and juiced
• 15g butter
• 1 tbsp extra-virgin olive oil
• 3 spring onions, sliced
• cooked green beans, to serve
• 85g bag watercress, finely chopped
• 1/2 x 31g pack fresh parsley, finely chopped
• 1/2 x 30g pack fresh mint, finely chopped
• 1/2 x 31g pack fresh basil, finely chopped
• 2 tbsp capers, roughly chopped
• 6 anchovy filllets, roughly chopped
• 1 large gherkin, diced
• 2 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 6 tbsp extra-virgin olive oil