Pan-fried lemon sole fillets with salsa verde

INGREDIENTS

• 1 clove garlic, peeled
• 1 handful capers, drained
• 1 handful gherkins, drained and finely chopped
• 6 good-quality anchovy fillets in oil, finely chopped
• 2 bunches fresh flat-leaf parsley, finely chopped
• 1 bunch fresh basil, leaves picked and finely chopped
• 1 bunch fresh mint, leaves picked and finely chopped
• 1 tablespoon Dijon mustard
• red wine vinegar
• good-quality extra virgin olive oil
• sea salt
• freshly ground black pepper
• 300 g new potatoes, scrubbed or peeled
• 4 double sole fillets, from
• , ask your fishmonger, pinboned
• flour
• 300 g purple sprouting broccoli
• olive oil
• 1 knob butter
• 1 lemon