Asian Inspired Trevally

Trevally (100g per person)
1 head of broccoli cut into florets
1-2 Tbsp Black & White Sesame Oil
Sesame seeds enough to coat each piece
Telegraph Hill Wasabi Vinaigrette
Potatoes (2-3 per person depending on the size)

Salad Dressing

1-2 Tbsp Lemon Juice
½ cup Telegraph Hill Extra Virgin Olive Oil
Green Salad
Salt & Pepper to season

 Roast potatoes until cooked through. 

Pan fry trevally fillets in some sesame oil for 3 minutes per side remove from heat and coat 1 side in sesame seeds.

Steam broccoli for 2 minutes. Mix the lemon juice and extra virgin olive oil, season with salt and pepper and mix through a green salad.

Plate up with the citrus salad, new potatoes, tender steamed broccoli and drizzle with Telegraph Hill wasabi dressing.