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Steamed soy, ginger and garlic sea bass

“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” - chef Chris Baber

  • Timer Prep 5 min
    Cook 15 min
  • Chef hat Easy
    effort

Preparation

Sliced into 1-inch chunks the spring onions.

And the rest...

  1. 1 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.
  2. 2 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.
  3. 3 Take the 2 sea bass fillets and spoon 1 tsp of the paste on each fillet and sandwich them together, skin side out.
  4. 4 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.
  5. 5 Heat the vegetable oil until in a medium frying pan until hot, add the spring onions and stir fry for 2 minutes.
  6. 6 When the spring onions have charred, add the pack of chopped chilli, ginger and garlic, and cook for a further minute.
  7. 7 Add the soy sauce and remove from the heat. Drizzle over the sea bass parcel and top with coriander leaves to serve.

And the rest...

And the rest...

And the rest...