Bream with sprouting broccoli and anchovy

Serves two

• 0 Olive oil
• 2 sea bream
• 2 lemons
• 1 whole head garlic
• 0 freshly ground black pepper
• 4 small sprigs fresh thyme
• 4 small sprigs fresh rosemary
• 600g sprouting broccoli
• 1 tin salted anchovies

Step 1
Heat the oven to 200C/390F/gas mark 6.

Step 2
Pour a glug of olive oil into a large ovenproof dish.

Step 3
Cut three or four deep diagonal slashes in both sides of each fish, and stuff the cavities with all but two slices of lemon, a few garlic cloves and a couple of sprigs each of thyme and rosemary.

Step 4
Lay the fish in the prepared dish and drizzle all over with olive oil.

Step 5
Season and roast for about 15 minutes, until cooked through – it's worth checking if the fish is done after about 12 minutes, just to be on the safe side.

Step 6
A few minutes before the fish is done, blanch the broccoli in a pot of salted boiling water for a minute or so, then drain and toss in a bowl with the chopped anchovies.

Step 7
Squeeze over the lemon and set aside while you plate up.

Step 8
Remove the fish from the oven, transfer to plates and serve with the sprouting broccoli and some crusty country bread.