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    Dhruv Baker's sea bream, herb vinaigrette, garlic & chilli broccoli

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    Dhruv Baker's sea bream, herb vinaigrette, garlic & chilli broccoli

    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes

    Serves: 4


    4 x 100-125g sea bream fillets, scaled
    Drizzle of vegetable oil
    ½ lemon

    50ml extra virgin olive oil
    4 tsp white wine vinegar
    1 clove garlic, crushed
    2 tsp finely chopped fresh coriander
    1 tsp finely chopped basil
    1 tsp finely chopped tarragon
    1 tsp lemon juice
    ½ tsp Dijon mustard
    Pinch caster sugar

    2 x 200g packs Waitrose Tenderstem Broccoli Spears
    3-4 tbsp light olive oil
    2-3 cloves garlic, finely sliced
    1 large red chilli, deseeded and thinly sliced


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    1. Start by making the dressing. Place all the ingredients in a bowl and whisk together, or place in a clean jam jar, seal and shake well then season.

    2. Next blanch the broccoli for 2-3 minutes, drain and set aside. Heat the olive oil in a large frying pan and add the garlic and chilli. When the garlic starts to turn a pale gold colour add the broccoli, stir fry for 2-3 minutes and season. Set aside and keep warm.

    3. Place a large, non-stick frying pan on a medium heat to preheat for 3-5 minutes. Scrape a sharp knife along the fish skin to ensure all the scales have been removed. Make 4-5 incisions in the skin in the middle of each fillet. Brush the skin with vegetable oil and season.

    4. Cook the fish in the hot pan, skin-side down and without moving for 5-6 minutes or until you see a golden ‘halo’ around the fillet edges and they are three-quarters opaque. Turn the fish over, turn off the heat and squeeze the lemon over the top. Leave in the pan to rest for 3 minutes. Serve the fish on a bed of broccoli with dressing spooned over.


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