Sea Bass with Mustard Crust with Garlic-Parmesan Broccoli

Sea Bass with Mustard Crust with Garlic-Parmesan Broccoli
Sea Bass with Mustard Crust with Garlic-Parmesan Broccoli

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    tablespoons Dijon mustard

  • 3

    tablespoons EVOO

  • 1

    tablespoon minced garlic

  • 1

    tablespoon chopped fresh thyme

  • 2

    teaspoons balsamic vinegar

  • 1

    teaspoon chopped fresh marjoram

  • 1/4

    teaspoon salt

  • 1/8

    teaspoon ground black pepper

  • 1

    (2-pound) skin-on fillet sea bass

  • 1

    lemon, thinly sliced into rounds

  • Finely grated Parmesan, for garnish

  • Sprigs fresh marjoram, for garnish

  • Broccoli

  • 1

    head broccoli

  • 3

    tablespoons olive oil

  • 4

    cloves garlic, thinly sliced

  • 1

    teaspoon fresh lemon juice

  • 1/2

    teaspoon salt

  • Pinch red pepper flakes

  • 1/4

    cup very finely grated Parmesan

Directions

Preheat the oven to 400 degrees F. In a bowl, combine the mustard, 2 tablespoons of the oil, the garlic, thyme, vinegar, marjoram, salt and pepper and mix well. Rub the fish with 1/2 teaspoon of the oil and place in a roasting pan, skin-side down. Brush the mustard mixture onto the fish and lay the lemon slices over the top. Drizzle with the remaining 2 1/2 teaspoons oil and roast until the fish is cooked through, about 20 minutes. For Broccoli: In a pot of lightly salted boiling water, cook the broccoli until just tender, 5 minutes. Drain. In a large saute pan or skillet, heat the oil over medium heat. Add the garlic and cook, stirring, until fragrant and starting to turn golden, 1 1/2 to 2 minutes. Add the lemon juice, salt and pepper flakes and stir to combine. Add the broccoli and cook until warmed through and coated with the oil mixture. Adjust the seasoning to taste. Toss with the Parmesan and serve immediately

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