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1
Preheat the oven to 400 degrees F.
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2
In a bowl, combine the mustard, 2 tablespoons of the oil, the garlic, thyme, vinegar, marjoram, salt and pepper and mix well.
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3
Rub the fish with 1/2 teaspoon of the oil and place in a roasting pan, skin-side down.
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4
Brush the mustard mixture onto the fish and lay the lemon slices over the top.
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5
Drizzle with the remaining 2 1/2 teaspoons oil and roast until the fish is cooked through, about 20 minutes.
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6
Place the fish on a platter and arrange the broccoli around the fish.
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7
Dust lightly with Parmesan, garnish with the parsley and marjoram sprigs, and serve.
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8
1 head broccoli, trimmed and cut into florets
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9
3 tablespoons olive oil
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10
4 cloves garlic, thinly sliced
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11
1 teaspoon fresh lemon juice
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12
1/2 teaspoon salt
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13
Pinch red pepper flakes
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14
1/4 cup very finely grated Parmesan (using a rasp grater)
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15
In a pot of lightly salted boiling water, cook the broccoli until just tender, 5 minutes.
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16
Drain.
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17
In a large saute pan or skillet, heat the oil over medium heat.
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18
Add the garlic and cook, stirring, until fragrant and starting to turn golden, 1 1/2 to 2 minutes.
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19
Add the lemon juice, salt and pepper flakes and stir to combine.
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20
Add the broccoli and cook until warmed through and coated with the oil mixture.
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21
Adjust the seasoning to taste.
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22
Toss with the Parmesan and serve immediately.
