1 tablespoon brown sugar
2 tablespoon sherry
4 tablespoons Japanese soy sauce
1 tablespoon Carbonell Traditional Olive Oil
300 grams salmon
300 grams pollock
800 grams broccoli
1 tablespoon roasted sesame seeds
Mix the sugar in a small bowl with 2 tablespoons of boiling water.
Stir in the sherry, soy sauce and oil.
Place the fish in a bowl, sprinkle with the marinade and let the fish marinate for half an hour.
Preheat the oven grill.
Cut the broccoli stalks into pieces and divide the rest into florets.
First cook or steam the broccoli stalks and then the florets until al dente.
Meanwhile, brush the fish with the marinade and first roast the top under the hot grill for about 3 minutes until golden brown.
Turn the fish over, cover this side with the marinade and roast for another 3 minutes until the fish is just done.
Remove the thinner pieces of fish earlier from the oven because they cook more quickly.
Sprinkle the broccoli with sesame seeds and serve with the fish.