Save to your scrapbook
Sea bass with five spice & tangy tomato sauce
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 small red onion, finely chopped
1 tbsp sundried tomato paste
¼ tsp Chinese five spice
2 tbsp Chinese rice vinegar
4 tsp clear honey
180g pack 2 boneless sea bass fillets
1 tsp olive oil
275g pack fresh rice noodles
150g Waitrose & Partners Pome Dei Moro Tomatoes, cut into thin wedges
1. Put the onion, tomato paste, five spice, vinegar and honey in a small saucepan; bring to the boil, then take off the heat.
2. Pat the fish dry on kitchen paper and score the skin several times, then season. Heat the oil in a frying pan. Once very hot, add the fish, skin-side down, and fry for 3-4 minutes until crisp. Turn the fillets and cook for a further 1 minute.
3. Heat the noodles according to pack instructions. Add the tomatoes and the onion mixture to the pan with the fish and heat through for 1 minute. Transfer the noodles and fish to serving plates and spoon over the tomatoes and juices.
This recipe is also delicious with salmon instead of sea bass. Cook the fillets in the same way, frying for a couple more minutes for thicker pieces of fish.
And to drink...
Boekenhoutskloof Porcupine Ridge Syrah, South Africa, is wonderfully smooth with aromatic notes of violets and spice, and black cherry flavours.
Typical values per serving:
high in protein; 1 of your 5 a day; low in saturated fat; gluten free
This recipe was first published in November 2018.