I needed an uber-simple but ultra-healthy supper last night. Hubby was going to yoga (very impressive) and I was very tired. Fish and broccoli was the plan, but how to make it delicious as well as speedy? Here’s what I did:
(There are a lot of instructions but each one takes about 5 seconds.)
- 2 whole sea bream, gutted and cleaned
- 2 generous handfuls of purple sprouting broccoli.
For the pesto
- 1 or 2 sprigs rosemary, leaves not stalk
- 1 handful fresh rocket
- Fresh garlic (about the size of a penny)
- 1 clove black garlic, optional
- Juice and zest of half a lemon
- Half a fresh, mild chill, or about 10 drops Tabasco sauce
- Salt and pepper
- Generous glug of XVOO (3 tablespoons or so)
- Water for consistency
- Heat the oven to its highest setting (around 250′ and let it warm up properly.
- Put an inch of water in your steamer at the same time and heat gently.
- Snip the bottoms off the broccoli spears and place in steamer basket to one side.
- Place all pesto ingredients in your nutribullet cup with enough water to allow it to liquidise without blowing up.
- When the oven is really hot put your sea bream on a baking sheet, slightly salt the skin and place it in the oven. It will only need about 10 minutes so keep an eye on it.
- Set the kitchen timer for 5 minutes.
- Turn the heat up under the steamer.
- When the timer goes off check that the bream is starting to colour a little and the skin is lifting away from the fish just slightly. If not wait until it is before moving to the next stage.
- Now, set the timer again for 4 minutes.
- Place the broccoli on top of the steaming steamer.
- Whizz the nutribullet to make the pesto.
- Set the table.
- Remove the fish from the oven when you can see the fins and tail are turning brown, the edges are starting to colour, and the skin is looking a little bit crisp.
- Serve with broccoli and dress with pesto.
You can really chuck most things into a pesto like this, depending on what’s in the fridge.
- Black olives would have been a welcome addition
- Tarragon instead of rosemary?
- Basil, coriander, lime and sesame oil might have given a Thai touch
- Wild garlic and parmesan
- A dash of sherry or balsamic
- I did have some rhubarb but decided against – I poached it with some satsuma and will have that for breakfast instead!