Spicy soy-dressed sea bass with peppers & Greek basil

Name: Spicy soy-dressed sea bass with peppers & Greek basil
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 2 peppers (orange, red or yellow), deseeded and sliced; 200 g cherry vine tomatoes, halved; 2 red chillies, deseeded and chopped, to taste; 50 ml Waitrose Cooks’ Ingredients Shaoxing Rice Wine; 1 clove/s garlic, crushed; 1 tbsp Kikkoman All-Purpose Soy Sauce; 400 g can butter beans, drained and rinsed; 180 g 2 Mediterranean sea bass fillets; 2 tsp extra virgin olive oil, plus more to drizzle; 4 tbsp Greek basil leaves, from a pot

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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Ingredients

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

Method

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.
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.
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.