3 tbsp basil, finely chopped
400g/14 oz cherry tomatoes, different colours, red, orange, and yellow
2 garlic cloves, peeled but left whole
1 lemon, sliced (optional)
3 tbsp mint, finely chopped
3 tbsp parsley, finely chopped
2 sprigs fresh rosemary
1 heaped tsp Dijon mustard
2 anchovies, finely chopped
1 tsp capers, finely chopped
2 tbsp olive oil, plus extra for drizzling
3 tbsp extra virgin olive oil, plus extra for drizzling
1 tbsp white wine vinegar
2 x 150–200g/5½oz–7oz hake fillets, skin on and pin boned