Recipe By: Chef Demetris Christodoulou
25g of mint leaves
25g of parsley leaves
25g of basil leaves
20g capers, washed
140 ml extra virgin olive oil (Saint George)
1 clove of garlic peeled and crushed
¼ tsp wholegrain mustard
Salt and freshly ground black pepper
In a mixing blender add all ingredients and blend until course puree. Season to taste with salt and freshly ground black pepper.
Use it on freshly baked fish.