Fish & Greens Recipe

Prepare and macerate tomatoes

Core and dice the tomatoes into roughly 1 cm pieces. Place diced tomatoes in a bowl. Add the finely chopped shallot, minced garlic, red wine vinegar (or lemon juice), sugar (if using), salt and black pepper. Toss gently to combine and let sit at room temperature for 15–20 minutes to macerate.

Finish sauce

After macerating, taste and adjust seasoning. Stir in the chopped basil or parsley and 1 tablespoon extra-virgin olive oil. Keep the sauce at room temperature while you cook the broccoli and fish; the flavors will meld and stay fresh.

Blanch or steam broccoli

Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 2 minutes until bright green and slightly tender. Immediately transfer to an ice bath (bowl of iced water) to stop cooking. Drain well and pat dry. Alternatively, steam for 3–4 minutes until just tender and then shock in ice water.

Sauté and finish

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant (do not let it brown). Add the drained broccoli and toss to coat. Pour in 60 ml broth, increase heat to medium-high, cover the pan, and let steam for 1–2 minutes until tender and heated through. Remove cover, sprinkle lemon zest, salt and black pepper, and toss to combine. Keep warm.

Preheat and season

Preheat a grill pan or outdoor grill to medium-high (about 200–230°C / 400–450°F). Pat sea bass fillets dry with paper towels. Drizzle 2 tablespoons olive oil over both sides, rub to coat, and season skin and flesh with 1.5 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Squeeze half the lemon over the fillets and reserve remaining lemon for serving.

Grill the fillets

Oil the grill grates or pan lightly. Place fillets skin-side down and press gently with a spatula for the first 20–30 seconds to ensure even contact. Grill skin-side down for 4–6 minutes depending on thickness until skin is crisp and fish releases easily. Flip carefully and grill flesh-side for an additional 1–2 minutes until the fish is opaque and flakes easily with a fork (internal temperature ~60°C / 140°F). Remove from heat and rest 2 minutes.

Alternative: oven method

If not grilling, preheat oven to 220°C (425°F). Sear fillets skin-side down in an ovenproof skillet over medium-high heat for 2–3 minutes until skin begins to crisp, then transfer to the oven for 5–7 minutes until cooked through. Rest 2 minutes.

Divide warm tender broccoli among 4 plates. Spoon a generous portion of the fresh tomato sauce on or beside the broccoli (some can be spooned under the fish). Place one sea bass fillet on top of each bed of broccoli and sauce, skin-side up for crispness. Drizzle each fillet with 1 teaspoon extra-virgin olive oil, sprinkle microgreens or chopped parsley, and serve with a lemon wedge on the side.

Serve immediately while the fish is warm and the tomato sauce is fresh. Leftover sauce can be refrigerated for up to 2 days.