Sticky Soy Sea Bass Traybake with Greens and Rice Noodles

Name: Sticky Soy Sea Bass Traybake with Greens and Rice Noodles
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 2 sea bass fillets; 2 rice noodle nests; 400 g mixed green vegetables; 4 spring onions, finely sliced; 2 tbsp low-salt soy sauce, plus extra to serve; 1 tbsp maple syrup or honey; 1/2 tsp wasabi paste or Dijon mustard; 2 tsp sesame seeds, plus extra for sprinkling

This quick sea bass traybake pairs flaky fish with crisp green vegetables, rice noodles, and a glossy soy-maple glaze. It is light, savory, slightly sweet, and ready in about 20 minutes for an easy weeknight seafood dinner.

Servings2 Portions

Prep Time5 Mins

Cook Time15 Mins

Difficulty

Easy

Ingredients

sea bass fillets
2
rice noodle nests
2
mixed green vegetables
400 g
spring onions, finely sliced
4
low-salt soy sauce, plus extra to serve
2 tbsp
maple syrup or honey
1 tbsp
wasabi paste or Dijon mustard
0.5 tsp
sesame seeds, plus extra for sprinkling
2 tsp

Step-by-Step Instructions

Preheat the oven to 220C/200C fan/gas 7. In a small bowl, whisk together the low-salt soy sauce, maple syrup or honey, wasabi paste or Dijon mustard, and sesame seeds until smooth.

Spread the green vegetables in a shallow baking tray and toss with 4 tbsp water. Roast for 10 minutes, or until the vegetables are just tender and the water has evaporated. Meanwhile, place the rice noodles in a heatproof bowl, cover with boiling water, and leave to soak.

Drizzle half of the soy glaze and 1 tbsp water over the vegetables, add half of the sliced spring onions, and toss to coat. Lay the sea bass fillets on top, skin-side up, then spoon over the remaining glaze. Sprinkle the skin with a little extra sesame seed.

Return the tray to the oven for 5-6 minutes, or until the sea bass is opaque and flakes easily with a fork. Drain the noodles, add them to one side of the tray, and toss lightly in the pan juices. Finish with the remaining spring onions and extra soy sauce, if desired.

Chef's Tips

Use any quick-cooking green vegetables, such as pak choi, broccolini, asparagus, sugar snap peas, or mangetout. Avoid overcooking the sea bass, as thin fillets can dry out quickly; start checking after 5 minutes. For a gluten-free version, use tamari instead of soy sauce.