Superfood salad with sea bass and salsa verde recipe

Ingredients

• 2 sea bass fillets
• 80 g long-stem, sprouting broccoli
• 50 g edamame beans
• 2 avocados
• 150 g cooked quinoa
• 2 bags baby spinach
• 1/2 pomegranate, remove the seeds then set them aside to use
• 30 g pumpkin seeds tossed gently in a dry pan until slightly popped
• 1 garlic clove, crushed
• 1 tbsp capers
• 1 tbsp gherkins
• 2 anchovy fillets
• 2 large handfuls parsley
• 1 bunch fresh basil
• 0.4 tbsp mustard
• 1 tbsp white wine vinegar
• 2 tbsp virgin olive oil