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Sticky soy sea bass & greens traybake

Sticky soy sea bass & greens in a roasting tray

Sticky soy sea bass & greens traybake

Name: Sticky soy sea bass & greens traybake
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 2 tbsp low-salt soy sauce plus extra to serve (optional); 1 tbsp maple syrup or honey; ½ tsp wasabi paste or 1 tsp Dijon mustard; 2 tsp sesame seeds plus a pinch; 400g green veg medley such as baby asparagus, quartered pak choi, long-stemmed broccoli, sugar snap peas and mangetout; 2 nests rice noodles (100g); 4 spring onions finely sliced; 2 sea bass fillets

Anna Glover

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Serves 2

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 3.5 out of 5.20 ratingsRate

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Save time on busy weeknights with our tasty seabass traybake with green veg medley in a sticky soy dressing. It takes just 20 minutes from prep to plate

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp low-salt soy sauce

plus extra to serve (optional)
1 tbsp maple syrup

or honey
½ tsp wasabi paste

or 1 tsp Dijon mustard
2 tsp sesame seeds

plus a pinch
400g green veg medley

such as baby asparagus, quartered pak choi, long-stemmed broccoli, sugar snap peas and mangetout
2 nests rice noodles

(100g)
4 spring onions

finely sliced
2 sea bass

fillets

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Nutrition: Per serving

kcal497

low
fat12g

low
saturates2g
carbs54g
sugars12g
fibre7g
protein40g
salt1.7g

Method

step 1

Heat the oven to 220C/200C fan/gas 7. Whisk the soy, syrup, wasabi and sesame seeds in a small bowl.
step 2

Put all the greens in a shallow baking tray and toss with 4 tbsp water. Put in the oven and cook for 10 mins until all the water has evaporated. Meanwhile, pour boiling water from the kettle over the noodles in a heatproof bowl to cover, then leave to soak while you finish off the traybake.
step 3

Once the greens are tender, drizzle over half the soy dressing with another 1 tbsp water and half the spring onions, and toss well. Place the sea bass on top, skin-side up, and pour over the reserved soy dressing. Sprinkle a pinch more sesame seeds over the skins. Cook for 5-6 mins until the fish is cooked through and flaking.
step 4

Drain the rice noodles, then tip into one side of the tray and coat in some of the sauce. Drizzle over some extra soy, if you like, before scattering with the remaining spring onions to serve.

Recipe from Good Food magazine, August 2020

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A star rating of 3.5 out of 5.20 ratings

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