Fish tray bake with salsa verde

Name: Fish tray bake with salsa verde
Ingredients: 500 g (1lb 2oz) baby new potatoes, quartered; 1 tbsp. olive oil; 1 courgette; 4 x175 g cod, or other firm white fish fillets, skinless and boneless; 4 lemon slices; 300 g (11oz) cherry tomatoes, on the vine, snipped into bunches; 25 g (1oz) pack fresh basil; 25 g (1oz) pack fresh mint, tough stalks removed; 25 g (1oz) pack fresh parsley; 1 tbsp. capers, drained and rinsed; 3 anchovy fillets; 1 small garlic clove; 1 tsp. Dijon mustard; Juice 1 lemon; 50 mL (2 fl oz) olive oil