FISH FILLETS WITH VEGETABLES AND SESAME SEEDS

Yields4 Servings

4 sea bream filleted

1 tsp vegetable oil

½ head Savoy cabbage, core removed, leaves shredded

2 Pak Choi, each about 200g, cut in half lengthways

4 spring onions, each cut into 2/3 pieces on the diagonal

125 g miniature corn cobs

6 miniature sweet pimentos

2 garlic cloves, finely sliced

large red chilli, halved, deseeded and finely sliced

2 tbsp dark soy sauce

1 x 5cm piece of ginger, cut into matchsticks

3 tbsp sesame oil

2 tsp sesame seeds, toasted

½ lemon

Preheat the oven to 220C/Gas7 and bring a large saucepan of water to the boil

Rub the fish fillets with the vegetable oil and some seasoning then set aside

Blanch the cabbage, pak choi and corn cobs by dropping into the boiling water and removing after 1 minute; drain thoroughly

Place the cabbage, pak choi, corn cobs and sweet pimentos in the bottom of a roasting tin, scatter over the spring onions, garlic and chilli and pour over the soy sauce

Lay the fish on top of the vegetables and place an equal amount of ginger onto each portion; cover the tin loosely with foil, taking care not to let the foil touch the fish

Bake for 20-25 minutes depending on the thickness of the fish, then 5 minutes before the end, heat the sesame oil in a small pan until very hot, almost smoking

Take the tray out of the oven, remove the foil and immediately pour the hot oil over the fish portions. Quickly scatter over the sesame seeds, squeeze over the lemon, season and serve immediately

FISH FILLETS WITH VEGETABLES AND SESAME SEEDS

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