Tender fillets of fish meet comforting creamy cheesy veg
Trim the dark green florets from a 500g broccoli and set aside. Thinly slice the stalks then sauté them in 30g of butter for 3 or 4 minutes until bright and translucent, then add the florets and continue cooking for 3 or 4 minutes until they are tender. Add salt and pepper and 250ml of double cream and bring to the boil.
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