Now, before I begin – this definitely isn’t an ordinary recipe post. This shot wasn’t beautifully styled or in fact considered- just a quick SLR shot before Joe and I tucked into our evening meal last week. I was planning on doing a post about one of my favourite recipe books, The Roasting Tin, in a more stylised capacity, but actually thought sharing an unplanned snap of how our meal actually looked could work nicer- and hey, it doesn’t look half bad considering I shouted ‘STOP!’ Just as Joe was about to take a mouthful.
Anyway! If you somehow haven’t heard me harp on about this book- I’ll explain. Having picked the book up in Oliver Bonas a month or so ago now, it’s fast become the most used cookbook in our house- with recipes not only using one dish, having accessible fresh ingredients and being pretty much foolproof- but it’s encouraged me to cook things I’d never before tried (normally down to uncertainty or nerves)- but hey, here’s ya girl cooking sea bass in twenty minutes on a Tuesday night- GO FIGURE.
So- I thought I’d share one of my favourite recipes from the book in hope it could inspire you to be a little more adventurous in the kitchen too- this one’s a seabass, pak choi and asparagus number with the most delicious dressing- bon appetit!
You will need:
– 200g jasmine rice
– 100g asparagus
– 200g pak choi, quartered
– 1 tablespoon groundnut oil
– 2 sea bass fillets
– 4cm ginger, grated
– 2 cloves of garlic, grated
– 1 red chilli, finely sliced
– 1 spring onion, finely sliced
– 3 tablespoons sesame oil
– 1 lime, zest and juice
– 1 tablespoon fish sauce
– 1 tablespoon soy sauce
– A handful of fresh coriander, finely chopped
1. Preheat the oven to 180 degrees fan/200. Tip the rice into boiling water and simmer for 15 minutes until cooked through, then drain in a sieve.
2. Meanwhile, place the asparagus and pak choi in a large roasting tin and toss with the oil. Place in the preheated oven and roast for 5 minutes, then place the sea bass fillets on top and return to the tin to the oven for a further 8 minutes.
3. Mix the ginger, garlic, red chilli and spring onion with the sesame oil, lime zest and juice, fish sauce, soy sauce and coriander. Tip the dressing over the cooked fish and greens and serve immediately, with the rice alongside.