Rub a little olive oil over the fish fillets and season with salt and pepper.
Heat a griddle pan until smoking hot, add the fish fillets, skin-side down, and cook for 7 minutes until the skin is crisp and golden. Turn the fish over and cook for a further 5 minutes until just cooked through.
Meanwhile, place the salsa verde ingredients in a small food processor and whizz to a rough paste.
Place the fish on serving plates and spoon over the salsa verde. Serve with boiled new potatoes and a green salad.