Spicy soy-dressed sea bass with peppers & Greek basil

Spicy soy-dressed sea bass with peppers & Greek basil

This easy-to-cook sea bass is an ideal supper to share at the end of a summer’s day.

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HealthyHigh in omega 32 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins

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  • 2 peppers (orange, red or yellow), deseeded and sliced
  • 200g cherry vine tomatoes, halved
  • 2 red chillies, deseeded and chopped, to taste
  • 50ml Waitrose Cooks’ Ingredients Shaoxing Rice Wine
  • 1 clove/s garlic, crushed
  • 1 tbsp Kikkoman All-Purpose Soy Sauce
  • ½ x 400g can butter beans, drained and rinsed
  • 180g 2 Mediterranean sea bass fillets
  • 2 tsp extra virgin olive oil, plus more to drizzle
  • 4 tbsp Greek basil leaves, from a pot


  1. Preheat the grill to high. Put the peppers, tomatoes and chilli into a medium roasting tin and season with pepper (the soy will bring the salt). Grill for 8-10 minutes until burnished and the peppers are softening.

  2. Stir the Shaoxing wine into the tray plus the garlic, soy and beans. Place the fish on top, skin-side up, drizzle with the oil and pop back under the grill for 5-6 minutes, until the skin is burnished and the flesh is opaque and flakes with a fork.

  3. Lift the fish onto plates and stir the basil into the tray. Plate up the beans and vegetables and drizzle with a little extra oil.


Typical values per serving when made using specific products in recipe


1,821kJ/ 435kcals



Saturated Fat












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