1 bunch of fresh parsley, leaves only
a handful basil leaves
a handful mint leaves
4 tinned anchovy fillets
2 tbsp capers, rinsed, or thoroughly soaked if salted
2 cloves garlic, roughly chopped
45g/1¾oz green olives, stones removed, roughly chopped
1-2 tbsp/30-60ml/1-2fl oz red or white wine vinegar
1 tbsp sugar
60g/2¼oz white bread, crusts removed, torn into pieces
150-250ml/5-8¼fl oz extra virgin olive oil
salt and freshly ground black pepper
For the salsa verde, place all the salsa verde ingredients (except the olive oil and the seasoning) into the bowl of a food processor. Process in short bursts until finely chopped.
Keep the motor running and trickle in the olive oil until the mixture forms a thickish sauce. Taste and add salt and pepper as required. Pour into a bowl and set aside.
For the cod, set the oven to its highest setting. Slice the cod thinly. Brush a heatproof dish with olive oil. Arrange the fish on top, overlapping as little as possible and brush with more olive oil.
Cook the cod in the preheated oven for three minutes, or until the slices begin to turn opaque. Scatter a few chives over the naked whiteness, and serve quickly with the salsa verde.
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