Citrus Sea Bass with Soba Noodles and Pok Choi

Squeeze the juice of 1 lime and roughly chop 1 fresh green chilli. Add the Sea Bass fillets to a dish and pour over the fresh lime juice and top with the roughly chopped chilli. Cover with cling film and place in the fridge for a minimum of 2 hours to marinate. (the longer this marinates the more flavour that will be absorbed, but I wouldn't recommend any longer than overnight.)

Add the dark and light soy sauce to a mixing jug (one with a lid is great as you can then shake this up, but stirring it is fine) and then add the juice and zest of half a squeezed lime.

Grate the root ginger and garlic clove and add to the sauce mix, before finely chopping 1 fresh green chilli and adding. Give this all a mix/shake and then cover and place in the fridge for a couple of hours to infuse.

Get two griddle pans (you can use a frying pan if you don't have one) and squirt Fry Light into the pan, enough to cover, before putting on to a high heat. Once the pan is hot, add the marinated Sea Bass fillets skin side down and cook for 4 mins over a medium/high heat.

Whilst the fish is cooking, place the Soba Noodles to cook as per the packet instructions, and take the Pak Choi leaves off the stem.

Once the fish has been cooking for about 2 mins, use some more fry light in the second griddle pan (about 3/4 squirts depending on the size of your pan) and arrange the Pak Choi leaves in the pan, cooking around 2 mins on each side on a medium/high heat.

When the fish has cooked for 4 mins, turn over and cook for a remaining 2 mins skin side up, and then slice the remaining fresh green chilli.

Once the fish has continued to cook for around 1 min, the noodles should be ready so drain. Mix with 1/3 of the sauce mix so that the noodles are lightly coated with the sauce warming through.

Everything should now be ready to dish up, so add the noodles to a plate or bowl, and then top with the Pak Choi and fish skin side up. Once everything is arranged on the plate, split remaining sauce between the two plates, before finally topping the fish with a few strips of sliced green chilli - eat immediately.