Broccoli purée with sesame-coated fish

Broccoli purée

Preparation:

In a flat pot I heated a tablespoon of fat and then fried the chopped onions in it until they were transparent. Next I threw in the broccoli, which I had previously washed and divided into florets, and added enough water (you can replace it with vegetable stock if you happen to have your own) so that it almost covered the vegetables. When the broccoli were semi-soft I blended the whole thing together. I added a pinch of salt and a pinch of pepper. And now is the time to add turmeric.

Sesame coating:

• Fish fillet (any fish will do; I used salmon here)
• 5 tablespoons olive oil
• 3 tablespoons white sesame
• 1 teaspoon soy sauce (gluten-free)
• Himalayan or sea salt
• Pepper
• Thyme

Preparation:

I poured the olive oil into a bowl, added sea salt, pepper, and thyme. I let the fillet soak in it, turning the fish over a couple of times. Afterwards, I coated the fillet in sesame seeds.

I heated up the oven to 180° C, and then roasted the sesame-coated fish for 20 minutes.

Bon appétit!