Seared Sea Bass with Lemon Caper Greens

• 1 sea bass fillets, skin on
• 100 g tenderstem broccoli
• 50 g baby spinach
• 0.5 tbsp capers, rinsed
• 0.5 lemon, juice and zest
• 7.5 g butter

Directions

1. 1Pat the sea bass dry and season the skin. Fry skin-side down in a hot dry non-stick pan for 4 minutes without moving it, then 1 minute on the flesh side until opaque throughout.
2. 2Steam the broccoli for 4 minutes, then add the spinach for the final minute so it just wilts.
3. 3Melt the butter in the fish pan, stir in the capers, lemon juice and zest, and spoon over the fish and greens.