25 g , (half for the sea bass, half for the capers)
750 g broccoli, cut into florets
7 oranges, segmented
100 olive oil (50ml for the broccoli, 50ml for frying)
10 sea bass fillets, about 140g each, trimmed and scored skin
100 g small capers
25 g anchovies
Blanch the broccoli in boiling water. Drain well then place into a hot frying pan to scorch for 2-3 minutes.
Place the broccoli into a bowl with the orange segments and half of the oil to coat.
Grill the fish for 3-4 minutes, skin side up. Turn over the fillets, sprinkle with half the Schwartz Lemon & Herb Wings Seasoning and then cook for a further 2 minutes until just done. Leave to rest on a warm plate.
Pour the rest of the olive oil into the pan and place it back on a high heat. Add the capers and anchovies then cook until they start to crisp.
Remove from the heat. Add the rest of the Schwartz Lemon & Herb Wings Seasoning.
Plate up by sharing the broccoli and orange between the plates, top each with a piece of fish, then drizzle with the capers and anchovy oil.