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Ingredients

• 1 x 2lb whole sea bass, scaled and gutted
• 1 lemon, cut into thin slices
• 1 tbsp chopped tarragon
• 1 tbsp chopped chives
• 1 tbsp chopped basil
• 1 tbsp chopped parsley
• 2 tbsp olive oil

• 6 olive oil-packed anchovies
• 1 generous teaspoon dijon mustard
• 1 tbsp red wine vinegar
• 2 tbsp roughly chopped parsley
• 3 tbsp roughly chopped basil
• 3 tbsp roughly chopped coriander
• 4 tbsp roughly chopped chives
• 3 tbsp extra virgin olive oil

• 1 small handful baby carrot, peeled
• 1 small head leafy, green lettuce, torn into bite-sized pieces
• bunches watercress, stems discarded, leaves torn into bite-sized pieces
• bunches rocket, stems discarded, leaves torn into bite-sized pieces
• 1 large purple spring onion, thinly sliced at an angle
• 4 tbsp shelled peas
• 4 tbsp shelled broad beans
• 1 small handful radish, cut into small wedges

• 1 small shallots, peeled and thinly sliced
• 1 tsp dijon mustard
• 1 tsp maple syrup
• 2 tsp champagne vinegar
• 3 tbsp extra virgin olive oil

Description

Gwyneth Paltrow Shares Her Recipe For A Healthy And Delicious Dinner, Served With A Verdant Farmers’ Market Salad

UK TV