Sticky soy seabass and greens traybake recipe


  • 2 tbsp low salt soy sauce, plus extra to serve
  • 1 tbsp maple syrup or honey
  • 1/2 tsp wasabi paste or 1 tsp dijon mustard
  • 2 tsp sesame seeds, plus a pinch
  • 400g green veg medley, much as baby asparagus, quartered pak choi, long stremmed broccoli, sugar snap peas and mangetout
  • 2 nests rice noodles (100g)
  • 4 spring onions, finely sliced
  • 2 seabass fillets


Heat the oven to 220c/200c fan or gas mark 7.  Whisk the soy, syrup, wasabi and sesame seeds in a small bowl.  Put all the greens in a shallow baking tray and toss with 4 tbsp water.  Put in the oven and cook for 10 mins until all the water has evaporated.  Meanwhile, pour boiling water from the kettle over the noodles in a heatproof bowl to cover, then leave to soak while you finish off the traybake.  Once the greens are tender, drizzle over half the soy dressing with another 1 tbsp water and half the spring onions, toss well.  Place the seabass on top, skinside up and pour over the reserved soy dressing.  Sprinkle a pinch more sesame seeds over the skins.  Cook for 5 – 6 minutes until the fish is cooked through and flaking.  Drain the rice noodles, then tip into one side of the tray and coat in some of the sauce.  Drizzle over some extra soy, if you like, before scattering with the remaining spring onions and serve.