1. Prepare the crumble: chop the pine nuts, almonds, sultanas and semi-dried tomatoes with a knife, add a generous spoon of extra virgin olive oil and adjust with salt and pepper.
2. Brush the amberjack fillets with extra virgin olive oil and sear for two minutes on each side in a hot non-stick pan. When cooked, add salt to the fillets.
3. Heat the broccoli cream.
4. Arrange the dish by placing the broccoli cream at the base, the amberjack fillets and a generous sprinkling of crumble.
5. Season with a drizzle of extra virgin olive oil and serve.