Steamed sea bass with broccoli, chilli & garlic
It's the start of a New Year and after over-eating all Christmas Jon Rotheram has a fresh light supper dish that won't leave you feeling heavy and bloated but is full of flavour.
Jon serves up his healthy fish with wok fried broccoli, to really give you a healthy new year!
Ingredients
For the fish and marinade
Sea bass fillets (1-2 per person, depending on size of fillets)Zest of half a lemon1 tbsp lemon juice50ml olive oilQuarter of a fennel, finely slicedPinch of ground pepper
For the broccoli
200g purple sprouting broccoli1 clove of garlic finely grated1 chilli deseeded and dicedJuice of half a lemon75ml olive oil
Method
Start by making the marinade for the sea bass by mixing all the ingredients together in a bowl, making sure that the fennel is sliced thinly.
Rub the mix all over the bass fillets and leave to marinate for 20 minutes before cooking.
Next place a bamboo basket over simmering water in a wok and steam the broccoli until tender. Remove from the basket and leave on the side.
Line a bamboo steamer loosely with foil. Lay the bass fillets in it, skin side up, and spoon over the any remains from the marinade. Place the bamboo basket over simmering water and cook for 5-6 minutes. Then carefully remove the fish onto a plate. Lift the foil up and drizzle the tasty juices back over the fish.
Next discard the water from the wok and heat up the olive oil, add the chilli and garlic and cook until golden. Then add the steamed broccoli and quickly stir fry.
Serve the broccoli next to the sea bass. Alternatively, this would go lovely with wild rice on the side too!