Paprika Spiced Coley

In a mixing bowl, mix the panko breadcrumbs with the smoked paprika and a splash of oil making sure the crumbs are evenly coated. Season the crumbs with salt and pepper and keep to one side. Line another baking tray with baking paper. Pat the coley fillets dry with kitchen paper and then arrange the fish on the tray. IMPORTANT: Remember to wash you hands and equipment after handling raw fish.

Season the fish with salt and pepper. Spoon half the garlic mayo onto the coley, dividing it equally and spread it over evenly. Carefully sprinkle the breadcrumbs onto each fillet, covering the mayo, then press the crumbs on making sure they stick. Keep to one side.

Ten minutes before the wedges are done, bake the fish on the top shelf of your oven until the crumb is golden and crunchy and the fish is cooked through. IMPORTANT: The fish is cooked when the centre is opaque.

When the fish has 3-4 mins left in the oven, heat a splash of oil in a frying pan over medium-high heat. When the oil is hot, add the tenderstem® and stir-fry for 1 minute. Season with salt and pepper and add a splash of water. Cover with a tight fitting lid or foil and cook until the broccoli is tender, 2-3 mins.