Name: Baked Sea Bass with Tenderstem Broccoli, Rosemary Roasted Potatoes and Anchovy Herb Butter
Prep time: 25 min
Cook time: 40 min
Yield: 4
Cuisine: British
Ingredients: 800g new potatoes sliced in half lengthways; 4 tbsp olive oil; 4 sprigs rosemary; Salt and cracked black pepper; 4 x 350g whole sea bass, scaled and gutted (ask your fishmonger to do this); 4 tbsp olive oil; 300g Tenderstem broccoli; 50g unsalted butter; 1 clove garlic finely chopped; 4 anchovy fillets chopped; Small bunch of parsley shredded; Cracked black pepper; 1 lemon cut into 4 wedges