Harissa grilled sea bream with coriander and smoked garlic butter

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 

To make the butter, finely chop the coriander (including stalks) then stir into the butter with the rest of the ingredients

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

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

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

Once the fish is ready, serve with a spoonful of the butter spread over the crispy skin