Sea Bass Piccata with Broccolini

Crush or mince the garlic. Heat the olive oil in a deep frying pan over medium-high heat. Fry half of the garlic for 1 minute, then add the broccolini and half of the water (see pantry for amount). Cover with the lid and stew for 8 - 10 minutes, or longer if you'd prefer it to be softer. Stir in the spinach and fry for 2 minutes until wilted and reduced. Season to taste with salt and pepper.

Melt two thirds of the butter in a frying pan over medium-high heat. Fry the sea bass for 2 - 3 minutes on its skin, then lower the heat and fry for 1 more minute on the other side. Season with pepper, then remove from the pan and set aside under aluminium foil.

Zest the lemon, then juice half and cut the rest into wedges. Roughly chop the parsley.

Melt the rest of the butter in the same pan you used for the fish over medium-high heat. Fry the rest of the garlic for 1 minute, then add the capers and (per person) 1 tsp each of lemon zest and juice. Add the rest of the water, then crumble in the stock cube (see pantry for amounts). Add the sea bass and the parsley and heat for 1 - 2 minutes.