Name: Sticky Soy Sea Bass & Greens Traybake Recipe
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Cuisine: Asian
Ingredients: 2 tbsp low-salt soy sauce, plus extra to serve (optional); 1 tbsp maple syrup or honey; ½ tsp wasabi paste or 1 tsp Dijon mustard; 2 tsp sesame seeds, plus a pinch for garnish; 4 spring onions, finely sliced; 400g green veg medley, such as baby asparagus, quartered pak choi, long-stemmed broccoli, sugar snap peas and mangetout; 2 sea bass fillets; 2 nests rice noodles (100g)

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Introduction

This sticky soy sea bass and greens traybake is an easy, flavorful weeknight dinner that combines tender fish with vibrant green vegetables and silky rice noodles. The sweet and savory glaze creates a deliciously sticky finish that’s sure to impress without any fuss.

The image shows a white rectangular baking dish filled with two cooked fish fillets placed side by side in the center. Around the fish fillets are several green vegetables like snap peas, broccolini, and green onions, which are fresh and slightly cooked. On the right side of the dish, there are three small nests of thin white noodles, garnished with sliced green onions. The fish is sprinkled with sesame seeds and some seasoning. The dish is set on a white marbled surface with a light gray cloth partially visible underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp low-salt soy sauce, plus extra to serve (optional)
1 tbsp maple syrup or honey
½ tsp wasabi paste or 1 tsp Dijon mustard
2 tsp sesame seeds, plus a pinch
400g green veg medley, such as baby asparagus, quartered pak choi, long-stemmed broccoli, sugar snap peas, and mangetout
2 nests rice noodles (100g)
4 spring onions, finely sliced
2 sea bass fillets

Instructions

Step 1: Heat the oven to 220°C (200°C fan)/gas mark 7. In a small bowl, whisk together the soy sauce, maple syrup or honey, wasabi paste or Dijon mustard, and 2 teaspoons of sesame seeds to create the sticky dressing.
Step 2: Place all the green vegetables in a shallow baking tray and toss with 4 tablespoons of water. Roast in the oven for 10 minutes until all the water has evaporated and the greens are tender.
Step 3: While the greens cook, pour boiling water from the kettle over the rice noodles in a heatproof bowl, covering them completely. Let the noodles soak while you finish the traybake.
Step 4: When the greens are tender, drizzle half of the soy dressing mixed with 1 tablespoon of water over them along with half the spring onions. Toss well to coat evenly.
Step 5: Place the sea bass fillets skin-side up on top of the greens. Pour the remaining soy dressing over the fish and sprinkle a pinch of sesame seeds on the skin.
Step 6: Return the tray to the oven and cook for 5-6 minutes until the fish is cooked through and flakes easily with a fork.
Step 7: Drain the rice noodles and add them to one side of the tray, coating them in some of the sauce. Drizzle extra soy sauce over the noodles if you like, then scatter the remaining spring onions on top before serving.

Tips & Variations

For a spicier kick, add a small drizzle of chili oil or sprinkle red pepper flakes over the fish before baking.
Swap sea bass for other firm white fish such as cod or haddock if preferred.
Use honey instead of maple syrup for a different sweetness profile.
Try using different green vegetables depending on what’s in season or available in your pantry.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through, taking care not to overcook the fish. Rice noodles can become sticky after refrigeration, so toss with a little sesame oil or soy sauce before serving again.

How to Serve

The image shows a white rectangular baking dish filled with two cooked fish fillets placed on top of green vegetables including snap peas, broccolini, and asparagus, all with a slight grill or roast texture. On the right side of the dish, there are three small bundles of thin white noodles with a soft, delicate texture. The fish fillets have a golden-brown crispy skin with some sesame seeds sprinkled on top, along with scattered chopped green onions. The dish is set on a light green cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh noodles instead of dried rice noodles?

Yes, fresh rice noodles can be used. Since they are already cooked, add them to the tray towards the end of the cooking time to warm through without becoming mushy.

What can I substitute for wasabi paste?

If you don’t have wasabi paste, Dijon mustard works well and provides a mild tangy heat that complements the soy glaze.