This fish dish is summery, she’s zesty!!! For 2-3 people ~ - about 80ml fresh lemon juice - about 100ml extra virgin olive oil - A generous handful of mint, chopped - Grated zest of 1 lemon - 80-100g capers, squashed - 2 fillets of anchovies, finely chopped - 1 garlic clove, crushed - 1 small handful parsley, chopped - About 450g cod or similar white fish (++ if 3) - Sea salt - Chilli flakes Method 1. In a small bowl, mix the parsley with 4 tbsp evo, 3 tbsp lemon juice, generous pinch of sea salt and pinch of chilli flakes. Pour into a dish and coat the cod fillets. Place in the fridge so they can marinate for at-least one hour. 2. Meanwhile, mix the zest, anchovies, remaining evo, lemon juice, capers, garlic, sea salt and chilli together in a bowl. 3. Heat the oven to 230*C conventional heat. When ready, place fish into a baking dish (don’t put cold dish in the oven) or place on baking paper on a tray. Make sure you drizzle all remaining juices all over. 4. Bake the fish for 8-10 minutes (depending on thickness, time will vary). 5. Top with zesty mint dressing 🌿🍋