Green Salad
1 x Bunch of Asparagus 1 x Cucumber 1 x Bunch of Italian Parsley 1 x Packet of Rocket 1 x Lemon Juice only Olive Oil Pepper & Salt Serve with Crusty BreadServes 5-6
> Preheat oven to 190 degrees Celsius.
> In a large baking dish line bottom with sliced fennel (5mm thick), then slice the lemon and spread over top. Scatter garlic in the bottom of the tray. Then drizzle with oil.
> Lay the fillet of fish skin down over the fennel. Add mushrooms around the edges. Add lemon zest to fish flesh. Season with plenty of pepper and salt, and drizzle with oil. Add rosemary on top of fish and place the tomatoes on top of this.
> Bake in the oven for about 20-25 mins.
Green Salad
> Blanch asparagus for 30 secs.
> Use a vegetable peeler to make ribbons from the cucumber.
> Chop parsley roughly.
> Combine all with rocket in a salad bowl and dress with oil, lemon and pepper and salt.
> Serve with crusty bread.
Jobsa.
Stripey Trumpeter, Fennel, Truss Tomatoes, Oyster Mushrooms & Rosemary