This is my perfect summer dish. Light & bursting with flavour.
2 sea bass fillets
Himalayan sea salt
2 tbsp capers
1 head broccoli, roughly chopped 2 tbsp coconut oil
1 onion, finely diced
2 garlic cloves, finely minced
1 tbsp olive oil
Salt and pepper
Rub the sea bass fillets with salt and set to one side.
Heat a small frying pan to a medium-high heat and quickly cook the capers for a few minutes then transfer to a plate.
Steam the broccoli for 5-6 minutes until cooked through.
Heat half of the coconut oil in a frying pan on a medium heat, add the onion and cook for 5 minutes. Add the garlic and cook for a further minute stirring well.
Mash the cooked broccoli then blend with the onion mix and a pinch of salt, adding a little olive oil if needed.
Heat the remaining coconut oil. Sear the fish, skin side down, for 3 minutes until the skin is crisp. Flip the fish and cook for a further minute until just cooked through.
Mix the capers with some olive oil.
Spoon the mash onto two plates, top with the fish and sprinkle over the capers.