Steamed soy, ginger and garlic sea bass
Serves 2
“Liven up your midweek cooking with this easy all-in-one fish dish.
The sea bass is cooked in foil, meaning all the delicious aromatic
flavours are sealed in”
80g Tenderstem broccoli
80g sugar snap peas
90g (1 pot) Cook With M&S soy, ginger and garlic paste
2 sea bass fillets
Salt, to season
1 tbsp vegetable oil
1 bunch spring onions, sliced into 1-inch chunks
1 pack chopped chilli, ginger and garlic
1 tbsp soy sauce
Coriander, to serve
Preheat the oven to 200°C/180°C fan/gas mark 6. Line a baking tray with 2 sheets of foil, creating a parcel shape.
Layer the broccoli and sugar snap peas onto the foil. Lightly drizzle
1 tsp of the Cook With M&S soy, ginger and garlic paste and 1 tbsp
of water over the veg.
Take the 2 sea bass fillets and spoon 1 tsp of the paste on each fillet and sandwich them together, skin side out.
Lay on top of the veg and season with a pinch of salt. Close up the
foil parcel, pinching at the top to seal. Cook for 15 minutes, until the
fish is just cooked through.
Heat the vegetable oil until in a medium frying pan until hot, add the spring onions and stir fry for 2 minutes.
When the spring onions have charred, add the pack of chopped chilli, ginger and garlic, and cook for a further minute.
Add the soy sauce and remove from the heat. Drizzle over the sea bass parcel and top with coriander leaves to serve.
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