Sea bream with pink grapefruit sauce

1 Start by preparing the sauce: in a small pan, heat the butter and oil, then add the shallot; cook for 2-3 minutes, until softened. Add the juice from 1 grapefruit and the lemon juice, then cook over a medium heat for about 8 minutes, until reduced to less than ½ and thickened slightly. Meanwhile, use a small serrated knife to segment the other grapefruit, adding any excess juice to the sauce. Stir in the segments, plus the sugar and a pinch of salt.

2 Cook the beans and broccoli in a pan of boiling water for 3-4 minutes, until al dente. Drain and transfer to a bowl; season. Meanwhile, heat the butter and oil in a frying pan, then fry the sea bream for 2-3 minutes on each side, until cooked through and opaque. Serve the fish with the greens, pouring the grapefruit sauce over the top.