Sea bass with coriander & tahini noodles

Sea bass with coriander & tahini noodles

Meet your new favourite stir fry dressing – earthy tahini and fragrant coriander are a match made in culinary heaven. 

5 out of 5 stars(1) Rate this recipe
HealthyHigh in omega 3
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

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  • ½ x 25g pack coriander, leaves picked
  • tbsp tahini
  • 1 tsp soy sauce
  • 1 unwaxed lime, zest and juice of 1⁄2, 1⁄2 cut into wedges
  • 180g pack 2 Mediterranean Sea Bass Fillets
  • 2 tsp toasted sesame oil
  • 210g pack Sweet and Tender Stir Fry
  • 275g pack Fresh Egg Noodles


  1. In a mini food processor, whizz together most of the coriander (reserve a few leaves to serve), the tahini, soy, lime zest and juice plus 2-3 tbsp cold water into a smooth sauce; season and set aside. (Or finely chop the coriander and whisk with the zest through the wet ingredients.)

  2. Preheat the grill to medium-high, line a baking tray with foil and put the fish on top, skin-side up. Drizzle over 1 tsp oil; season, then grill for 5-6 minutes until the fish is opaque and cooked through. Meanwhile, heat the remaining 1 tsp oil in a wok or frying pan and stir fry the veg pack over a high heat for 4 minutes until starting to wilt. Add the noodles and stir fry for a further 2 minutes.

  3. Remove from the heat, pour over the tahini sauce and toss together, adding 1-2 tbsp more water, if needed, to coat the noodles; season. Divide the noodles between 2 bowls, add a sea bass fillet to each bowl, then sprinkle over the reserved coriander leaves and serve with the lime wedges.


Typical values per serving when made using specific products in recipe


1,908kJ/ 456kcals



Saturated Fat












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5 out of 5 stars1 rating