- 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
- 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.