Red gurnard with peperonata and salsa verde

Ingredients

• 50ml olive oil
• 4 red gurnard fillets, about 180–200g each, skin on
• 2 red onions, sliced
• 2 garlic cloves, finely chopped
• 1 teaspoon dried oregano
• 1 tablespoon tomato purée
• 1/2 teaspoon ground cumin
• 2 red peppers, deseeded and sliced
• 2 yellow peppers, deseeded and sliced
• A pinch of saffron strands
• A handful of flat-leaf parsley
• A handful of basil a handful of mint
• 2 garlic cloves
• 1 tablespoon capers
• 1 tablespoon red wine vinegar
• 12 salted anchovy fillets
• 1 teaspoon Dijon mustard
• 4 tablespoons
• Olive oil
• Salt