This delicious sea-bream with capers vinaigrette and Italian rainbow salad is really easy and quick to make. It is great to use up some cos, romaine and spinach leftovers, whilst the crunchiness of the Romano pepper make it more interesting and filling. Rainbow salads, which means salads that brings together leaves and vegetable with different colors, are great as they provide different and often complementary nutrients and allow you to use up all of your veggie leftovers. Ingredients 1 seabream fillet 1 small garlic clove 1 lemon slice a sprinkle of extra-virgin olive oil For the salad 2-3 cos or
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