Got everything from Wholefoods because I couldn’t be bothered doing 2 or 3 stops for different ingredients today. As always I wandered round the supermarket and made the recipe up as I went along. This is my pan seared Chilean Seabass with spring salad. The salad is: Shaved fennel, baby potatoes, purple asparagus, parsley and dill. I made a dressing of yoghurt, capers, lemon, white wine vinegar and a little salt – so very fresh and clean flavours, combined the salad with the dressing and put my perfectly cooked (if I do say so myself) sea bass on top and added a few fennel fronds to garnish. A healthy and tasty lunch that I enjoyed with a glass of this Moldovan white wine (I didn’t even know Moldova produced wine but it was a gift from a friend), it’s light and easy to drink with this Mediterranean style cookery. Bon appetit!