For the rocket salsa verde: mix together the rocket, dill, basil, anchovies, Dijon mustard, capers and lemon juice. Stir in the lemon juice and olive oil.Brush fillet with mustard and roll in pink peppercorns. Place on a lined baking tray and roast for 20 minutes. Remove and allow to stand for 20 minutes before slicing. Serve with rocket salsa verde.Words and image:Fairlady magazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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