YELLOWTAIL WITH SALSA VERDE - NOMU

Ingredients

• Large bunch fresh flat-leaf parsley, roughly chopped
• 2 tbsp small capers
• 6 anchovies
• ½ clove garlic
• ½ tsp Maille Dijon mustard
• ½ tsp red wine vinegar
• 2 hard-boiled eggs
• 80ml Extra Virgin Olive Oil
• 6 x 200g fresh yellowtail fillet portions
• 1 tbsp NOMU Seafood Rub or Seafood & Fish Grinder
• NOMU Sea Salt and NOMU Black Pepper
• Drizzle of Extra Virgin Olive Oil
• Small knob of butter (about 50g)
• ½ lemon