Red Snapper on Potato Cakes with Salsa Verde - Filippo Berio

Ingredients

• 4 red snappers, cut into fillets
• 1 shallot, peeled and chopped
• 1 garlic clove, peeled and crushed
• 10g each fresh basil, chervil, chive and oregano leaves
• 180ml Filippo Berio Extra Virgin Olive Oil
• 2 tbsp white wine vinegar
• ½ red and yellow peppers, deseeded and finely diced
• 700g potatoes, peeled and quartered
• 1 red onion, chopped
• 50g sun-dried tomatoes in oil, drained and chopped
• 400ml Filippo Berio Mild & Light Olive Oil
• 200g carrots, cut into matchstick strips
• 200g courgettes, cut into matchstick strips
• 2 tbsp cornflour