Sticky Sea Bass with Chilli-Spiked Coconut Greens

Name: Sticky Sea Bass with Chilli-Spiked Coconut Greens
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 400 g tenderstem broccoli; 2 small courgettes, thinly sliced; 1 garlic clove, thinly sliced; 1 fresh red chilli, cut into strips; 1 tbsp rapeseed oil; 2 tbsp soy sauce; 1 tbsp honey; 2 tsp sesame seeds, plus an extra pinch; 1 tsp wasabi paste or Dijon mustard; 1 tsp wasabi paste or Dijon mustard; 4 × 125-150 g sea bass fillets; a 2.5 cm piece of fresh turmeric, peeled and grated; 1 heaped tsp freshly grated root ginger; 1 × 400 ml tin of coconut milk; 200 g dried flat rice noodles; 100 g mangetout; 150 g edamame beans; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

Neven Maguire's Midweek Meals

By Neven Maguire

Published 2020

About

Feel free to use any green vegetables you have to hand for this dish, such as baby asparagus, quartered pak choi, sugar snap peas or fine green beans.

Ingredients

400 g tenderstem broccoli
2 small courgettes, thinly sliced
1 garlic clove, thinl

Fish course
Gluten-free
Pescatarian

Method

Preheat the oven to 220°C (425°F/gas mark 7).

Put the broccoli in a roasting tin with the courgettes and scatter over the garlic and half of the chilli. Season generously and drizzle over the oil. Toss until evenly coated and