Harissa grilled sea bream with coriander and smoked garlic butter

This delicious harissa grilled sea bream recipe is served with charred tenderstem broccoli smothered in a tasty smoked garlic, lemon, coriander and cumin butter.

Ingredients

• 1 sea bream, (large, around 850g-1kg) scaled and gutted
• 2 tspBart Harissa
• 0.5 tspflaky sea salt
• 50 g ofbutter, softened
• 20 g ofBart Smoked Garlic Paste
• 0.25 tspground cumin
• 20 g ofcoriander
• 0.25 tspflaky sea salt
• 1 lemon, zest only
• 150 g oftenderstem broccoli
• 1 dash of vegetable oil

Steps

1. Lightly score the skin of the fish at 1cm intervals on both sides then rub the harissa into the flesh. Sprinkle with salt and place on a baking tray 
2. To make the butter, finely chop the coriander (including stalks) then stir into the butter with the rest of the ingredients
3. Switch on the grill to high or heat up a barbecue. Cook the fish for 5 minutes on each side, until the skin in crisp and starting to char. The fillet will lift away easily from the bone when it's cooked
4. As the fish grills, place a fry pan over a high heat and once smoking hot, add the broccoli with a very small dash of oil. Char on both sides for a few minutes until the broccoli is bright green with crispy charred spears. You can also cook this on the barbecue if using
5. Take the pan off the heat, and add a spoonful of the flavoured butter. The hot broccoli will melt the butter - toss to coat it nicely and transfer to a serving platter
6. Once the fish is ready, serve with a spoonful of the butter spread over the crispy skin