Sea Bream with Broccoli & Lemon-Garlic Sauce

Preheat your oven to 200°C (390°F). Rinse the sea bream under cold water and pat it dry thoroughly with paper towels.

Season the inside and outside of each fish generously with salt and freshly ground black pepper.

Slice the lemon into thin rounds. Place a few lemon slices inside the cavity of each fish and arrange a couple more on top.

Lay the prepared sea bream on a parchment-lined baking tray. Bake for about 25 minutes, or until the flesh is opaque and flakes easily with a fork.

While the fish is baking, bring a pot of water to a boil for the broccoli.

Place the broccoli florets in a steamer basket over the boiling water and steam for approximately 10 minutes, until tender-crisp.

Remove the broccoli from the steamer and season with salt flakes and freshly ground black pepper to taste.

In a small saucepan, melt the butter over medium heat.

Add the minced garlic to the melting butter and sauté gently for about 1 minute, being careful not to burn it.

Stir in the beef bouillon cube (or paste/homemade bouillon). Let it dissolve completely, then simmer the sauce gently until it slightly thickens to your desired consistency. Taste and adjust seasoning; if your bouillon is salty, you might not need extra salt.

Remove the pan from the heat. Stir in the canned coconut milk and the juice of 1/2 lemon.

Finish the sauce with a generous grind of freshly ground black pepper.

Carefully transfer the baked sea bream and steamed broccoli to serving plates. Drizzle the warm lemon-garlic sauce generously over the fish and broccoli, or serve the sauce on the side for dipping.