Buttery Curried Coley

Meanwhile, cut the broccoli into florets (like small trees) and lay them on another baking tray. Drizzle with oil season with a pinch of salt and pepper and toss to coat. 10 mins into the potato cooking time, pop the broccoli onto the middle shelf of the oven to cook for the remaining 15-20 mins. tTIP: You want the broccoli to be crispy but tender!

Peel and grate the garlic (or use a garlic press). Roughly chop half the coriander and finely chop the other half (stalks and all). Put the finely chopped coriander into a shallow dish. Add the curry powder and olive oil (see ingredients for amount). Add a pinch of salt and pepper and mix together. Add the Coley fillets to the dish and coat in the mixture. IMPORTANT: Remember to wash your hands and equipment after handling raw fish!

When the veggies have 8 mins left, heat a large frying pan on medium-high heat (no oil). Once the pan is hot, lay in the fish, skin- side down and fry until golden, 3-4 mins. Once golden, turn over carefully and add the butter to your pan. Allow the butter to melt and then spoon it over the fish, cook for a further 2-3 mins. IMPORTANT: The fish is cooked when the centre is opaque.tTIP: You may need to do this in batches.

Once the fish is cooked, pop the fillets onto a plate and cover with some tin foil to keep warm. Put the pan back on the heat. TIP: Don't throw away the butter in the pan! Add the garlic, stir and cook for 30 seconds, then add the roasted broccoli and toss in the garlicky butter for 1 minute. Remove from the heat.