Crispy Skin Fish with Fregola, Buttered Greens and Hollandaise

Steps

1. Bring a small pot of salted water to the boil. In a small pot, combine chicken broth, water and salt and bring to a boil. Once boiling, add fregola and cook for about 10 minutes until fregola is al dente (just tender) and a small amount of liquid remains.
2. Grate courgette and zest lemon. Once fregola has cooked, add courgette and lemon zest and juice along with butter to fregola and mix through. Season to taste and set aside to keep warm.
3. While fregola cooks, pat fish dry with paper towels, ensuring skin is very dry. Remove any remaining scales or bones and cut any larger fillets in half. Score fish skin at 1cm intervals then sprinkle fish spice onto flesh side and season with salt. Flip fish skin-side up and leave to dry skin out slightly.
4. Heat olive oil in a medium, fry-pan on medium-high heat. Cook fish (skin-side-down) for 2-3 minutes until skin is crispy and golden. Flip and cook for a further 1-2 minutes until just cooked through. Use a fish slice to press down on fish to ensure crispy skin.
5. Add broccolini and asparagus to pot of boiling water and cook for about 3 minutes until bright green and tender. Drain well, return to pot and toss with butter and season.
6. To serve, divide fregola between plates to one side. Place buttered greens beside and top with fish (skinside- up). Dollop over hollandaise.