PAN-FRIED SEABASS WITH GARLIC GREENS

OPTION 1 – CONVENTIONAL METHOD

1. Pat seabass fillets completely dry with kitchen paper. Season both sides with salt and pepper.
2. Heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat.
3. Add seabass skin-side down. Press gently for the first 30 seconds to stop the fillets curling. Cook for 3-4 minutes until the skin is crispy.
4. Flip and cook for 1 minute more until just cooked through. Remove and set aside on a warm plate.
5. Meanwhile, steam or blanch tenderstem broccoli for 3 minutes until just tender.
6. In the same pan add remaining olive oil, garlic, and chilli. Cook for 30 seconds until fragrant.
7. Add broccoli and spinach. Toss for 1-2 minutes until the spinach wilts.
8. Squeeze in lemon juice and add the zest. Season with salt and pepper.
9. Serve seabass over the garlic greens with lemon wedges.

OPTION 2 – THERMOMIX METHOD

1. Add 500g water to Thermomix bowl. Place tenderstem broccoli in the Varoma.
2. Steam 8 min/Varoma/speed 1 until just tender.
3. Meanwhile, cook the seabass as per the conventional method.
4. In the same pan add remaining olive oil, garlic, and chilli. Cook for 30 seconds.
5. Add the steamed broccoli and spinach. Toss for 1-2 minutes until the spinach wilts.
6. Squeeze in lemon juice and add the zest. Season with salt and pepper.
7. Serve seabass over the garlic greens with lemon wedges.