Method

1. First make the salsa verde. Put the parsley, basil, mint, capers and anchovy fillet in a food processor and pulse until coarsely chopped. Add the vinegar, then, with the motor running, trickle in the oil at a steady stream. Whisk in the mustard and season with salt and freshly ground pepper.

2. To make making the crushed potatoes, put the potatoes in a pan of cold water, bring to the boil and simmer until tender. Drain, then crush with the back of a fork and mix in the butter, balsamic vinegar, chopped olives and olive oil. Season with salt and freshly ground pepper and keep warm.

3. In a separate pan, heat together the broad beans, courgettes and tomatoes. Season with salt and freshly ground pepper and keep warm.

4. Heat a cast-iron griddle pan and preheat the oven to 200°C/gas 6.

5. Season the red mullet and scallops with salt and freshly ground pepper and brush them with a little olive oil.

6. Place them on the hot griddle pan and sear for about 2 minutes.

7. Turn them over and cook for another minute or so.

8. Squeeze over a little lemon juice, transfer to a roasting tin and cook in the oven for a further 2 minutes until they are opaque.

9. To serve, divide the crushed potatoes among four serving plates and top each portion with a red mullet and two scallop halves.

10. Sprinkle each portion with chopped olives, chives, the broad bean mixture and parsley leaves. Finish with a drizzle of salsa verde (reserving the remainder for future use) and serve at once.