Sea Bass en Papillote with Warm Noodle Salad

Sea Bass cooked en papillote with ginger, lemongrass, spring onions and soy, served with noodles and a stunning Asian pesto made with coriander, mint, lemongrass, green chilli, lime, ginger, brown sugar, peanuts, soy and fish sauce. It is a flavour explosion!

Ingredients

4 sea bass fillets
2 pak choi
A few beansprouts
Splash of soy sauce
1 tsp grated ginger
2 spring onions, sliced
1 lemongrass, sliced

For the pesto

1 small bunch coriander and mint
1 lemongrass, sliced
1 green chilli
1 lime, juice and zest
1 knob of ginger, sliced
Splash of soy and fish sauce
15g brown sugar
2 tbsp peanuts

200g cooked noodles
2 spring onions, sliced
2 tbsp coriander, chopped
2 tbsp pesto, from above

Method

Print Recipe

Heat the oven to 200c. Place a flat tray in the oven to heat up.
Pound the pesto ingredients together in a pestle and mortar. On a round piece of paper, sit the fish; and then, top with pak choi, ginger, beansprouts, soy onions and lemongrass. Sit another fish on top, skin side up, then seal and roast for 8 to 10 minutes.
Warm the noodles, then add the onions, coriander and pesto, and give a big stir.
Open up the parcel and serve this with the noodles. Top with more pesto if desired.

Ingredients

4 sea bass fillets
2 pak choi
A few beansprouts
Splash of soy sauce
1 tsp grated ginger
2 spring onions, sliced
1 lemongrass, sliced

For the pesto

1 small bunch coriander and mint
1 lemongrass, sliced
1 green chilli
1 lime, juice and zest
1 knob of ginger, sliced
Splash of soy and fish sauce
15g brown sugar
2 tbsp peanuts

200g cooked noodles
2 spring onions, sliced
2 tbsp coriander, chopped
2 tbsp pesto, from above

Method

Heat the oven to 200c. Place a flat tray in the oven to heat up.
Pound the pesto ingredients together in a pestle and mortar. On a round piece of paper, sit the fish; and then, top with pak choi, ginger, beansprouts, soy onions and lemongrass. Sit another fish on top, skin side up, then seal and roast for 8 to 10 minutes.
Warm the noodles, then add the onions, coriander and pesto, and give a big stir.
Open up the parcel and serve this with the noodles. Top with more pesto if desired.