Step 1

Preheat oven to 200°C and line a tray with baking paper.

Step 2

Place nuts, garlic, zest, half the juice and 1 tablespoon oil in a small food processor and whiz into a coarse paste. Transfer to a bowl and season. Finely chop 2 tablespoons each parsley and chives and stir in.

Step 3

Place fish on tray and press nut mixture onto the top. Bake for 15-20 minutes until the crust is golden and the fish is opaque.

Step 4

Pick remaining parsley leaves and halve chives. Toss with salad leaves, remaining oil and lemon juice. Season, then serve with fish and lemon wedges.