Savour the flavours of soy and summer with this yummy and fresh recipe. Quick and easy to make – perfect for a sunny evening. Wild Sea Bass is fantastic and in season at the moment, best if bought fresh from those fishing off the Sussex Coast…
- 2 Wild Sea Bass fillets
- 2 tbsp soy sauce (and extra to serve)
- 1 tbsp honey
- 1 tsp Dijon mustard
- 2 tsp sesame seeds
- 400g green Vegetables (dependent on preference, long stemmed broccoli and sugar snap peas are a good way to go)
- Vine cherry tomatoes
- A splash of olive oil
- Rock salt & black pepper to taste
- 4 spring onions (finely sliced)
Preheat your oven to 220C/200C fan oven/gas mark 7. Then mix together your soy, honey, mustard and sesame seeds with a whisk in a bowl.
In a tray/dish, cover your vine cherry tomatoes with olive oil, rock salt and black pepper to taste, and roast for 15-20 minutes. Next, assemble your greens in a shallow baking tray, add 4 tbsp of water and toss. Put your greens in the oven and cook for 10 minutes, allowing the water to evaporate.
Once your greens are partly cooked and wilting, slowly pour half of the soy sauce dressing along with 1 further 1 tbsp water and the spring onions, tossing well. Now place your sea bass on top (skin side up), and pour over the rest of the soy dressing, finishing with a pinch of sesame seeds sprinkled on the skins. Cook your bass for 5-6 minutes, until cooked through.
Serve your fish with your roasted tomatoes. If you want a more substantial meal, serve with mash, roasted or new potatoes. Feel free to drizzle over some extra soy sauce if you wish and enjoy! Why not try adding ginger or a squeeze of lemon for a bit more of a kick.