Ingredients

• 1 tbsp plain flour
• salt and freshly ground black pepper
• 1 sea bass fillet
• skin scored
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp red wine vinegar
• 2 tbsp olive oil
• 85g/3oz broccoli florets
• 1 garlic clove
• finely chopped
• 1 red chilli
• chopped
• 2 tbsp chopped fresh parsley

Directions

• For the sea bass
• sprinkle the flour onto a plate and season to taste with the salt and freshly ground black pepper. Press the fish into the seasoned flour to coat.
• Heat the oil in a non-reactive frying pan over a high heat. Add the coated fish and fry for 4-5 minutes on each side
• or until the skin is crisp and the fish is cooked through. Remove the fish from the pan.
• For the balsamic sauce
• add the balsamic and red wine vinegars to the fish pan and heat over a low heat for 2-3 minutes to deglaze
• scraping up the bits from the pan with a wooden spoon.
• For the sautéed garlic and broccoli
• heat the oil in a wok over a high heat
• add the broccoli
• garlic and chilli
• and stir fry for 5-6 minutes. Stir in the parsley.
• To serve
• spoon the broccoli onto a plate
• place the fish on top of the broccoli
• and drizzle the balsamic sauce around the edge of the plate.