1 head Little Gem lettuce, leaves separated
500g/1lb 2oz waxy potatoes, such as Pink Fir Apple or Anya, scrubbed and thinly sliced
400g/14oz ripe cherry tomatoes
1 head chicory, leaves separated
10²µ/â…“o³ú dill
1 head fennel, thinly sliced
2 unwaxed lemons, sliced
1 head lollo rosso lettuce, leaves separated
1 onion, thinly sliced
1 bunch rocket
2 sprigs rosemary
2 anchovies, chopped
2 tbsp large capers
2 tbsp black Niçoise olives
salt and freshly ground black pepper
1 tsp fennel seeds, crushed
2 tbsp olive oil, plus extra for drizzling
2 tbsp olive oil
3 tbsp olive oil
1 tbsp white wine vinegar
2 line-caught wild whole sea bass, gutted and scaled
150g/5½oz sourdough ³¦°ù´Çû³Ù´Ç²Ô²õ
400ml/14fl oz white wine