Pan-Fried Sea Bass and Miso-Maple Sauce

Meanwhile, remove the pineapple from the tin (reserving the juice in the tin for later) and cut into small chunks.

Zest and cut the lime into wedges.

Roughly chop the coriander (stalks and all). 

In a medium bowl, mix together the pineapple chunks, coriander, chilli flakes (add less if you'd prefer things milder), a good squeeze of lime juice and the sugar for the salsa (see pantry for amount). Season with salt. Set your salsa aside.

Halve any thick broccoli stems lengthways.

Pop the Tenderstem® broccoli onto a medium baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. 

When the oven is hot, roast on the middle shelf until tender and crispy, 10-12 mins.

Meanwhile, pat the sea bass dry with kitchen paper, then season with salt and pepper.

If you'd prefer to boil your broccoli, boil it in step 5 while the sauce simmers for 3-4 mins, until tender.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, carefully place your sea bass into the pan, skin-side down. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down.

Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Once cooked, transfer the fish to a plate, cover with foil and leave to rest.

Wipe out the (now empty) frying pan, then pop back on medium-high heat.

Add the water for the sauce (see pantry for amount), sambal, miso, maple syrup and 1 tbsp per person of pineapple juice to the pan. Combine well, then simmer until thickened 3-4 mins. Remove from the heat.

Stir the butter into the sauce until melted. Squeeze in some lime juice and add a splash of water if needed.