Pan fried seabass fillets on a bed of citrus broccoli

Name: Pan fried seabass fillets on a bed of citrus broccoli
Total time: 900 s
Yield: 1 main meal
Cuisine: British
Ingredients: 2 X 100g fillets of seabass; 1 broccoli; 1 lemon; 1 orange; 6 anchovies (tinned); 3.5 tbsp capers (jarred); 5-6 tbsp extra virgin olive oil; Salt and pepper

Andy Oornink @cook_10174579

Simple yet tasty

Andy Oornink @cook_10174579

Simple yet tasty

Saved

Ingredients

prep 15 cook 15 mins

1 main meal

2X 100g fillets of seabass
1broccoli
1lemon
1orange
6anchovies (tinned)
3.5 tbspcapers (jarred)
5-6 tbspextra virgin olive oil
Salt and pepper

Saved

Steps

prep 15 cook 15 mins

1

Cut top, bottom and skin from orange
2

Segment and pith.
3

Squeeze juices out the segments
4

Score seabass fillets 6-7 times and season with salt and pepper.
5

Chop broccoli into medium sized florets. Wash and boil in slightly salted water for 2min until cooked.
6

Drain and put in hot frying pan to scorch out the extra moisture. Put orange pulp into pan. Reduce to medium heat.
7

Remove from pan after 10-20seconds. Drizzle orange juice and 2 tbsp extra v olive oil on top then set aside.
8

Wipe clean pan. Heat pan add 2-3 tbsp extra v olive oil. When hot add fillets of fresh seabass skin side down, push down onto pan so skin doesn't curl up. Reduce to medium heat and cook for 3-4 minutes undisturbed.
9

Turn fillets around and baste fillets, whilst letting them cook for 2 minutes. When cooked remove and put onto warm plate. Baste with remaining oil from pan.
10

Put capers and anchovies into pan
11

Cooked for 3 minutes till crispy then add half of a lemon juice and some lemon zest cook for 30s-1m longer
12

Plate up and enjoy