Sticky Soy Sea Bass with Greens Traybake
Sheet pan sea bass coated in a sticky soy-maple glaze with sesame seeds, roasted alongside tender green vegetables and rice noodles. Quick weeknight dish combining crispy fish skin with soft greens, all finished with fresh spring onions and extra soy sauce for serving.
Ingredients
- 2 tbsp low-salt soy sauce
- soy sauce, extra to serve(optional)
- 1 tbsp maple syrup or honey
- ½ tsp wasabi pasteDijon mustard0.5:1heat/flavor
already listed as alternative
- 1 tsp Dijon mustard
- 2 tsp sesame seeds
- sesame seeds, pinch, extra(optional)
- 1 lb green vegetable medley, such as baby asparagus, quartered pak choi, long-stemmed broccoli, sugar snap peas and mangetout
- 2 nests rice noodles, 100g
- 4 green onions, finely sliced
- 2 sea bass filletshalibut1:1white fish
similar firm texture and cooking time
- 4 tbsp water, for greens
- 1 tbsp water, additional, for dressing
Instructions
- 1
Heat oven to 425°F/400°F fan/gas 7.
- 2
Whisk soy sauce, maple syrup or honey, wasabi or mustard, and sesame seeds in a small bowl.
- 3
Place all greens in a shallow baking tray, toss with water, and roast for 10 minutes until water evaporates.
- 4
Meanwhile, pour boiling water over rice noodles in a heatproof bowl to cover and leave to soak.
- 5
Once greens are tender, drizzle half the soy dressing and water over them, add half the green onions, and toss.
- 6
Place sea bass fillets skin-side up on top of the greens and pour remaining soy dressing over them.
- 7
Sprinkle extra sesame seeds over fish skins and cook for 5-6 minutes until fish is cooked through and flaking.
- 8
Drain rice noodles, add to tray, and coat in sauce.
- 9
Drizzle with extra soy sauce if desired and scatter remaining green onions before serving.
Tips
Ensure fish skins are patted dry for crispier results.
Do not overcook the fish; check at 5 minutes as thickness varies.
Good to Know
Leftovers keep refrigerated for up to 2 days; reheat gently in oven at 160C to avoid drying fish.
Prepare soy dressing and chop vegetables up to 4 hours ahead; cook immediately before serving for best fish texture.
Serve immediately while fish is warm and greens are tender.
Common Mistakes
Do not skip the initial 10-minute green roast; this concentrates flavor and removes excess moisture.
Do not cook fish beyond 6 minutes to avoid drying it out.
Do not forget to drain noodles thoroughly or they will absorb excess sauce and become mushy.
Substitutions
Gluten-Free Swaps
General Alternatives
similar firm texture and cooking time