Cooking time: 10 minutes
6 x 100g Red Gurnard Fillets
120g Baby Leaf Spinach
2 Lemons, washed and finely sliced
2tsp Fennel Seeds
1tbsp Dill, chopped
Olive Oil, Salt and Pepper
Cosy up and relish the onset of longer evenings with Juliet Bidwell’s autumnal recipes for entertaining family and friends...
- words: Juliet Bidwell
- pictures: David Merewether
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