Irini Tzortzoglou's roasted sea bream and charred broccoli with a lemon and oil dressing Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Irini Tzortzoglou’ s roasted sea bream and charred broccoli with a lemon and oil dressing By You Magazine - July 19, 2020 The addition of the lemon and olive oil emulsion makes this roasted sea bream incredibly fresh and zesty. David Loftus SERVES 2 FOR THE FISH 1 unwaxed lemon a bunch of fresh herbs (flat-leaf parsley, dill, rosemary) 1 prepared and cleaned sea bream, weighing 600g-750g 1 tbsp extra virgin olive oil FOR THE BROCCOLI 250g purple sprouting broccoli extra virgin olive oil, for sprinkling FOR THE FRIED GARLIC 3 garlic cloves, finely sliced 50ml extra virgin olive oil, for frying FOR THE LEMON AND OLIVE OIL EMULSION juice and zest of ½ an unwaxed lemon 50ml extra virgin olive oil 1 tbsp finely chopped fresh dill 1. Preheat the oven to 200C/180C fan/gas 6. Cut the lemon in half. Keep one half for serving and cut the other half into thin slices. Place the fresh herbs and slices of lemon in the fish cavity, sprinkle salt, pepper and oil over the top then rub it in to coat the fish all over. Slash the skin twice, then place in an ovenproof dish and bake for 17 minutes. 2. Meanwhile, cook the broccoli. Rinse, then drop it into a pan of salted boiling water to cook for a couple of minutes. Remove it with a spider ladle and plunge into ice-cold water. Leave to cool completely, then drain. Place in a dish, sprinkle with olive oil, salt and pepper then rub gently with your hands to coat. 3. Heat a griddle pan on a high flame. Place the broccoli on it and press down with a metal spatula to get the char lines of the pan. Turn to repeat on the other side. Remove from the griddle and keep warm. 4. Place the garlic in a fine-mesh tea strainer. Pour the oil into a small saucepan or frying pan to a depth of 2cm-3cm and, when the oil is hot, lower the tea strainer into it. The garlic should sizzle. If it doesn’t, take it out and wait for the oil to get hotter. Now lower the temperature so as not to burn the garlic slices and swirl the tea strainer to ensure even cooking to a lovely deep golden colour. Remove the strainer and drain the garlic on kitchen paper. Sprinkle with salt and set aside. 5. To make the lemon and olive oil emulsion, put the lemon juice and zest into a bowl. Start adding the olive oil, drop by drop, then in a thin stream, whisking all the time until you have a thick sauce. Season, add the dill and mix well. 6. To serve, cut off the head of the fish and discard it (or you can leave the head on if you wish). Run a knife along the spine of the fish to separate the two halves and remove the flesh gently to serving plates, using a fish spatula. Quickly remove the bigger, more visible bones and cooked herbs then add a lemon quarter on the side. Arrange some of the broccoli alongside each fish half and scatter over the fried garlic flakes. Serve the lemon and olive oil emulsion separately in a bowl. Buy the book with £8 off Our recipes are from Under the Olive Tree by Irini Tzortzoglou, which will be published by Headline on 23 July, price £25. To order a copy for £16.99 until 2 August go to whsmith.co.uk and enter the code YOUOLIVE at the checkout. Book number: 9781472271877. For terms and conditions, see whsmith.co.uk/terms. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved