The Fish Shop's whole flathead with mint and parsley sauce - 9Kitchen

Ingredients

• 4 whole flatheads (500g), head off, gutted, scaled (see note)
• 2 very ripe salad tomatoes, cored, roughly chopped
• ½ cup parsley, leaves picked and washed
• 1 bunch rocket, washed, drained
• 1 lemon, quartered
• 1 tablespoon red wine vinegar
• 3 tablespoons high quality extra virgin olive oil
• sea salt
• freshly ground pepper
• 1 hard-boiled egg
• 30g white bread
• 20ml red wine vinegar
• 2 cloves peeled garlic
• 50ml extra virgin olive oil
• 20g capers
• 20g anchovy fillets
• blend the above ingredients until smooth and add;
• 30g flat leaf parsley, picked, washed
• 40g mint, leaves picked, washed