Grilled Lemon and Herb Seabass

  • Serves 10
  • 25 g Schwartz Lemon and Herb Wing Seasoning (half for the seabass, half for the capers)
  • 750 g Broccoli, cut into florets
  • 7 Oranges, segmented
  • 100 ml Olive Oil (50 ml for broccoli, 50 ml for frying)
  • 10 Sea Bass Fillets, about 140 g each, trimmed and scored skin
  • 100 g Small Capers
  • 25 g Anchovies

1. Blanch the broccoli in boiling water. Drain well then place into a hot frying pan to scorch for 2-3 minutes. 2. Place the broccoli into a bowl with the orange segments and half of the oil to coat. 3. Grill the fish for 2-3 minutes, skin side up. Turn over the fillets, sprinkle with half the Schwartz Lemon and Herb Wings Seasoning and then cook for a further 2 minutes until just done. Leave to rest on a warm plate. 4. Pour the rest of the oil into a pan and place it back on a high heat. Add the capers and anchovies and cook until they start to crisp. 5. Remove from the heat. Add the rest of the Lemon and Herbs Wings Seasoning. 6. 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.