Steamed whole fish with quinoa salad and salsa verde

Salsa verde

• 1 garlic clove
• 4 anchovy fillets, drained
• ½ lemon, zest only, no white pith
• 5 sprigs fresh parsley, leaves only
• 20 - 30 g radish leaves (reserve the radishes for the salad)
• 20 g freshly squeezed lemon juice (approx. ½ lemon)
• 60 g extra virgin olive oil
• 2 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• ½ tsp smoked paprika
• 2 pinches curry powder
• 2 pinches cayenne pepper
• 10 fresh chives, finely chopped
• 1 tbsp baby pickled capers, rinsed and drained
• sea salt, to season
• ground black pepper, to season

Fish and quinoa salad

• 150 g tri-colour quinoa
• 1100 g water, plus extra to soak
• 1 tsp sea salt, plus extra to season
• 2 sprigs fresh parsley, leaves only
• ½ lemon, cut into 4 slices
• 1 whole white fish (see Tips)
• extra virgin olive oil, to drizzle
• 30 g mixed salad leaves
• 1 Granny Smith apple, cut into matchsticks
• 20 g freshly squeezed lemon juice