The BBC Good Food logo
Sticky soy sea bass & greens in a roasting tray

Sticky soy sea bass & greens traybake

By
A star rating of 3.5 out of 5.10 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

Nutrition: Per serving
HighlightNutrientUnit
low inkcal497
low infat12g
saturates2g
carbs54g
sugars12g
fibre7g
protein40g
salt1.7g
Advertisement

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

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.

Goes well with

Recipe from Good Food magazine, August 2020

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.5 out of 5.10 ratings
Advertisement
Advertisement
Advertisement

Sponsored content