Ingredients

1 Fillet of Bass3 sprigs fresh thyme, cleaned and chopped½ bunch of Brocollini par blanched2 cup pomegranate juice2 ea. packets of honey1 clove of garlic chopped1 Tbsp Olive oil

Directions

  1. For the sauce, place the honey and pomegranate juice into a small pot and reduce on medium heat until the juice thickens and coats the back of a spoon. Season with salt and pepper and set aside.
  2. In a small sauté pan add the Brocollini and a drizzle of olive oil. Sautee on med heat until the Brocollini starts to brown. Add the garlic and cook for another min or until the garlic is cooked.
  3. Bring to heat a large, non-stick sauté pan. Add a drizzle of olive oil and the fish, skin side down. Press the flesh with a spatula so the fish does not curl. Cook on medium heat until the skin is crispy. Flip the fish and cook until desired temperature.
  4. Place the sautéed Brocollini on a platter and top with the bass filet.
  5. Drizzle with the pomegranate reduction and a nice extra virgin olive oil . Fish with cracked pepper and sea salt.

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Tags: Dinner, Seafood, Fish, Broccoli

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