A restaurant-quality fish supper, ready in just half an hour
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As the crisp skin is an important part of this finished dish, you need to make sure that the fish has been scaled properly before cooking as fish scales are tough and inedible. Ask your fishmonger to scale the fish for you and, when you get the fish home, wipe the skin with a piece of kitchen paper to get rid of any stray scales that may be clinging on.
Wild sea bass
I use wild sea bass in my restaurants and, to ensure that it’s sustainable, I use only line-caught. Wild sea bass fillets are a lot larger than the farmed ones you get in supermarkets, so if you are using farmed, the fillets will weigh about 100g once trimmed. They won’t need to be pan-fried for as long, so take 1 min off the cooking time.
With this recipe, watch how much salt you use – anchovies and capers are very salty so the broccoli and fish will need only a small sprinkling.