Serves
2
Prep Time
10 minutes
Cooking Time
25 minutes
Tips
This dish works well with delicate white fish such as sea bass and sea bream
Option to serve this dish with a side or wholegrain rice or brown rice noodles
If you do not eat fish, try pan frying some firm tofu in cubes
This dressing is versatile and goes with other dishes so you could make more and store in a jar in the fridge.
Nutritional Nugget
Pak Choi is a great source of folate, (vitamin B9) and is important in cell function and energy metabolism.
Nutritional Info
399 Kcal
Equipment
Large baking tray, tin foil, small bowl, grater
Ingredients
200g tenderstem broccoli spears
200g green pak choi
100g cherry tomatoes
2 sea bass fillets
150ml water
1 tbsp tamari
1 tbsp sesame seeds
Ingredients – Chilli dressing
2 tbsp tamari
1 tbsp fish sauce
1 tbsp rice wine vinegar
1 tsp agave or honey
1 ½ limes, squeezed
1 big clove of garlic, chopped
Thumb size piece of ginger, grated or chopped
1-2 small red chilli, finely chopped, optional
Method
Preheat your oven to 180°C/400F/Gas Mark 6
Put the tenderstem, pak choi and cherry tomatoes into the baking tray, spreading out evenly
Pour the water into the bottom of the baking tray and give the vegetables a splash of tamari
Cover the tray lightly with foil, allowing it to steam as it cooks and put in the oven. Bake for 15 minutes
If you have any rice or noodles to prepare put them on to boil.
Remove the vegetables from the oven, undo the foil and place the fish fillets on top of the vegetables. Secure the foil back onto the baking tray and put back in the oven. Bake for a further 12 minutes, or until fish has cooked.
Meanwhile prep the dressing by mixing all the ingredients in a small bowl.
Drain the rice or noodles, if having, and remove the baking tray from the oven.
Serve in bowls with some of the juice, topping with the dressing and a sprinkle of sesame seeds, enjoy!
