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Dhruv Baker's sea bream, herb vinaigrette, garlic & chilli broccoli
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4 x 100-125g sea bream fillets, scaled
Drizzle of vegetable oil
FOR THE DRESSING
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
FOR THE BROCCOLI
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
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.
Typical values per serving: