Sea bass with coriander & tahini noodles

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.)

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.

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.