You will need
- 4 x Jaffa Oranges (2 for Juice, 2 segmented)
- 2 x Jaffa Seedless Lemon (1 for zest, 1 for juice)
- 5 x TBSP Olive Oil (1 for Sea Bass, 4 for Salad)
- 4 x 300g whole small sea bass, scaled, gutted, and slashed a few times down each side
- 2 x bags watercress
- Handful small capers
- Handful pitted green olives, roughly chopped