Italian baked sea bass
A simple but flavoursome oven-roasted fish supper that's easy to throw together. Serve it in the roasting tin for the ultimate dig-in dish
Winter leaf salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 8
Skip to ingredients
- 175g mixed leaf(we used rocket, watercress and spinach)
- 1 large or 2 small fennel bulbsthinly sliced
- 1 applehalved and thinly sliced
- 2 tbsp chopped dill
For the dressing
- finely grated zest ½ orangeplus 1 ½ tbsp juice
- 3 tbsp extra virgin olive oil
- drizzle of clear honey
- 1 tsp Dijon mustard
- 1 tbsp white wine vinegar
- 2 tsp poppy seed
Nutrition: per serving
- kcal58
- fat5g
- saturates1g
- carbs3g
- sugars3g
- fibre1g
- protein1g
- salt0.1g
Method
step 1
Mix all the ingredients for the dressing together with some seasoning. Combine the salad leaves, fennel, apple and dill in a large bowl. Just before serving, pour over the dressing and toss together.
