Sea bass with ginger, spring onion and pak choi parcels

Name: Sea bass with ginger, spring onion and pak choi parcels
Total time: 25 min
Cuisine: Chinese
Ingredients: 2 sea bass fillets; 2 pak choi, halved; 15g fresh ginger, cut into thin matchsticks; 3 spring onions, shredded; 1 garlic clove, thinly sliced; 2 tbsp tamari (gluten free); 1 lime, squeezed; 1 red chilli, sliced; 1 tsp sesame seeds

Sea bass steams in a foil parcel with ginger and pak choi, so there is almost no washing up and no added fat.

Time25 min
LevelEasy
Costabout £4.25 a head
Oven200°C (180°C fan)

2 servings

Ingredients

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2sea bass fillets
2pak choihalved
15 gfresh gingercut into thin matchsticks
3spring onionsshredded
1garlic clovethinly sliced
2 tbsptamari (gluten free)
1limesqueezed
1red chillisliced
1 tspsesame seeds

Method

1
Heat the oven to 200°C (180°C fan). Tear off two big squares of foil and fold up the edges a little.
2
Put a pak choi half on each and lay a sea bass fillet on top, skin side up.
3
Scatter over the ginger, garlic and half the spring onion. Mix the tamari and lime juice and scatter over the sesame seeds and spoon it over.
4
Fold the foil into sealed parcels. Bake on a tray for 15 minutes until the fish is opaque.
15 min
5
Open carefully, as the steam is hot. Top with the remaining spring onion and the chilli and serve with the juices.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.