Sheet Pan Asian Sea Bass with Charred Tender Stem Broccoli

Method

• How to Make Sheet Pan Asian Sea Bass with Charred Tender Stem Broccoli
• Preheat oven to 220°C (200°C Fan) or 425°F
• Line a large baking sheet with parchment paper for easy cleanup
• Pat sea bass fillets dry with kitchen paper and set aside
• Trim ends of tender stem broccoli and arrange in single layer on one side of sheet pan
• Drizzle broccoli with sesame oil and soy sauce, then toss to coat evenly
• Sprinkle broccoli with a little sea salt and cracked pepper
• Place sea bass fillets skin-side up on other side of sheet pan
• Brush top of sea bass fillets with a mixture of soy sauce, ginger, and garlic
• Scatter thin slices of red chilli and spring onion over fish and broccoli if desired
• Roast in the hot oven for 10-12 minutes, or until sea bass is just opaque and broccoli is starting to char at the edges
• Squeeze fresh lime over both fish and broccoli straight from the oven
• Transfer fish and broccoli to warm serving plates
• Garnish with toasted sesame seeds and extra fresh herbs such as coriander or Thai basil
• Serve immediately with steamed jasmine rice or a crisp Asian salad on the side
• For elegant plating, place broccoli in a fan under the fillet and spoon any juices from the tray across the fish