Whole baked sea bass with Tenderstem broccoli

Serve this lovely fish dish with rosemary roasted new potatoes and an anchovy and herb butter - perfection!

Serves: 4
Prep: 25 minutes
Cook: 40 minutes

What you need:

800g new potatoes sliced in half lengthways
4 Tablespoons olive oil
4 Sprigs rosemary
Salt and cracked black pepper
4 x 350g Whole sea bass, scaled and gutted (ask your fish monger to do this)
4 Tablespoons Olive oil
Salt and cracked black pepper
300g Tenderstem ® broccoli
50g unsalted butter
1 Clove garlic finely chopped
4 Anchovy fillets chopped
Small bunch of parsley shredded
Cracked black pepper
1 Lemon cut into 4 wedges

What you do:

Preheat the oven 220c (425f) gas mark 7
Parboil the new potatoes for 5 minutes, then drain. Place in a non-stick oven tray and mix with olive oil and rosemary, season with salt and pepper and place in the oven for 20 minutes.
Score the skin of the sea bass with a sharp knife, Rub with olive oil and season with salt and pepper. Place on a non-stick baking tray and place in the oven for 15 minutes. The fish is cooked when the flesh comes away from the bone with ease.
In the meantime bring a medium sized pan of salted water to the boil.
When the potatoes and sea bass are cooked remove from the oven and leave in a warm place.
Place the broccoli in the boiling water, cook for 1 minutes and drain.
Divide the fish, potatoes and broccoli between 4 plates.
In the tray that the fish was in heat the butter until it starts to brown, add the garlic and anchovies and cook for 30 seconds. Stir in the parsley season with pepper (do not add more salt as the anchovies are preserved in salt).
Pour the butter over the fish and broccoli and serve with a wedge of lemon.

Tenderstem

Tenderstem is a vegetable that's sweet, packed with good things and cooks in moments. And, because it's delicious from stem to tip, nothing needs to be discarded.