Ingredients

• 3 tablespoons Dijon mustard
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon minced garlic
• 1 tablespoon chopped fresh thyme leaves
• 2 teaspoons balsamic vinegar
• 1 teaspoon chopped fresh marjoram leaves
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 (2-pound) skin-on fillet sea bass
• 1 lemon, thinly sliced into rounds
• Garlic-Parmesan Broccoli, recipe follows
• Finely grated Parmesan, for garnish
• Chopped fresh parsley leaves, for garnish
• Sprigs fresh marjoram, for garnish

Directions

Garlic-Parmesan Broccoli:

1 head broccoli, trimmed and cut into florets

3 tablespoons olive oil

4 cloves garlic, thinly sliced

1 teaspoon fresh lemon juice

1/2 teaspoon salt

Pinch red pepper flakes

1/4 cup very finely grated Parmesan (using a rasp grater)

In a pot of lightly salted boiling water, cook the broccoli until just tender, 5 minutes. Drain.

In a large saute pan or skillet, heat the oil over medium heat. Add the garlic and cook, stirring, until fragrant and starting to turn golden, 1 1/2 to 2 minutes. Add the lemon juice, salt and pepper flakes and stir to combine. Add the broccoli and cook until warmed through and coated with the oil mixture. Adjust the seasoning to taste.

Toss with the Parmesan and serve immediately.