Sea bass is gently baked with ginger and chilli before being served with pak choi, garlic and soy. Fresh, fragrant and delicately steamed, it's a lovely way to enjoy fish and makes a lighter meal that still feels special enough for guests.
Adjust servings before adding ingredients to your shopping list. Cooking times are a guide and may need to be adjusted if you change the serving size.
2
servings
Fish
2sea bass fillets
1tspvegetable (rapeseed) oil
Freshly ground black pepper
1red chilli, finely sliced (optional, remove the seeds for less heat)
1tspfresh root ginger, peeled and grated
Vegetables
1tspvegetable (rapeseed) oil
1tspsesame oil
2clovesgarlic, finely sliced or chopped
300gpak choi, trimmed and larger pieces halved lengthways
1tbspreduced-salt soy sauce
Method
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Preheat the oven to 200°C / 180° Fan / Gas 6.
Prepare the fishPlace the sea bass fillets on a small baking tray lined with parchment paper. Drizzle with 1 teaspoon oil and season lightly with freshly ground black pepper. Scatter over half the chilli and ginger, then loosely cover with foil or fold the parchment over to create a loose parcel.
Bake in the oven for 12-15 minutes until the fish is cooked through and flakes easily.
Prepare the vegetablesHeat the other teaspoon of oil along with the sesame oil in a large frying pan or wok over a low to medium heat. Add the garlic along with the remaining chilli and ginger and cook gently for 30 seconds until fragrant.Add the pak choi and stir-fry for 3-4 minutes until just tender but still vibrant. Stir through the soy sauce and cook for a further minute.
To serve. Divide the pak choi between two plates, lay the fish over the top and spoon over juices from the baking tray.
SMART notes & tips
Don't have pak choi? Tenderstem broccoli or green beans work just as well.
This also works beautifully with cod or haddock fillets.
Nutrition per serving
Nutrient
Amount
% RI
Energy
1,416 kJ / 340 kcal
17%
Total Fat
21.0 g
30%
Saturated Fat
3.9 g
20%
Sugars
3.4 g
4%
Fibre
3.2 g
11%
Protein
33.0 g
66%
Salt
1.3 g
22%
%RI: Recommended Intake (RI) values are based on the daily needs of an average adult consuming 8400kJ/2000kcal. Fibre recommendations are based on the UK guideline intake of 30g fibre per day.
1red chilli, finely sliced (optional, remove the seeds for less heat)
1tspfresh root ginger, peeled and grated
Vegetables
1tspvegetable (rapeseed) oil
1tspsesame oil
2clovesgarlic, finely sliced or chopped
300gpak choi, trimmed and larger pieces halved lengthways
1tbspreduced-salt soy sauce
1
Preheat the oven to 200°C / 180° Fan / Gas 6.
2sea bass fillets
1tspvegetable (rapeseed) oil
Freshly ground black pepper
½red chilli, finely sliced (optional, remove the seeds for less heat)
½tspfresh root ginger, peeled and grated
2
Prepare the fishPlace the sea bass fillets on a small baking tray lined with parchment paper. Drizzle with 1 teaspoon oil and season lightly with freshly ground black pepper. Scatter over half the chilli and ginger, then loosely cover with foil or fold the parchment over to create a loose parcel.
3
Bake in the oven for 12-15 minutes until the fish is cooked through and flakes easily.
½red chilli, finely sliced (optional, remove the seeds for less heat)
½tspfresh root ginger, peeled and grated
1tspvegetable (rapeseed) oil
1tspsesame oil
2clovesgarlic, finely sliced or chopped
300gpak choi, trimmed and larger pieces halved lengthways
1tbspreduced-salt soy sauce
4
Prepare the vegetablesHeat the other teaspoon of oil along with the sesame oil in a large frying pan or wok over a low to medium heat. Add the garlic along with the remaining chilli and ginger and cook gently for 30 seconds until fragrant.Add the pak choi and stir-fry for 3-4 minutes until just tender but still vibrant. Stir through the soy sauce and cook for a further minute.
5
To serve. Divide the pak choi between two plates, lay the fish over the top and spoon over juices from the baking tray.
