Soy & garlic glazed sea bass with rice and greens

Name: Soy & garlic glazed sea bass with rice and greens
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 200 g brown basmati rice; 200 g pack British tatsoi; ½ cucumber, roughly chopped; 200 g pack trimmed sugar snap peas, halved lengthways; 1 bunch/es salad onions, finely shredded; 2 unwaxed limes; 80 g tube Bart Japanese Sticky Soy & Garlic Paste; 4 sea bass fillets

Fish kept simple, but with bags of flavour and contrasting textures.

5 out of 5 stars(1) Rate this recipe

HealthyLow fat2 of your 5 a day5 plant varieties

Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

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200g brown basmati rice
200g pack British tatsoi
½ cucumber, roughly chopped
200g pack trimmed sugar snap peas, halved lengthways
1 bunch/es salad onions, finely shredded
2 unwaxed limes
½ x 80g tube Bart Japanese Sticky Soy & Garlic Paste
4 sea bass fillets

Cook the rice according to pack instructions. Trim and halve the tatsoi and steam on top of the rice for the final 2 minutes.
Meanwhile, mix the cucumber, sugar snaps and most of the salad onions with the finely grated zest and juice of 1 lime and a good pinch of salt. Mix the soy and garlic paste with the juice of ½ lime in a small bowl. Preheat the oven to 200°C, gas mark 6.
Place the fish fillets, skin-side down, on a large parchment-lined baking sheet. Bake for 5 minutes, then spoon the sauce over the fish and bake for 3 minutes more, until the fish is cooked through, opaque and flakes easily, and the sauce is sticky. Serve with the rice, tatsoi, crunchy salad, the remaining salad onions and lime wedges for squeezing over.