Sweet and Sour Sea Bass with Quinoa and Orange Salad
The sea bass cooks in a foil parcel on a bed of pak choi and carrot ribbons, with three quarters of the Bay’s Kitchen Sweet & Sour Sauce poured over. This keeps the fish from drying out, and the juices that collect in the parcel go over the plate at the end.
The last quarter of the sauce dresses the quinoa salad with orange, mint, coriander and lime. Only the spring onion greens go in, as the white part is high in FODMAPs. Crumbled feta and chopped peanuts are scattered over when you plate up.
Method
- Preheat the oven to 200 °C (180 °C fan). Separate the pak choi leaves. Peel the carrots and shave them into long ribbons with a vegetable peeler.
- Lay a large sheet of foil on a baking tray and arrange the vegetables in the centre. Pour over three quarters of the sauce, place the fish fillets on top and squeeze over the juice of one lime.
- Fold the foil loosely over the fish and press the edges together firmly to seal. Bake for 10 to 12 minutes until the fish is opaque.
- Meanwhile, roughly chop the coriander and mint leaves and finely slice the spring onion greens. Peel and segment the oranges, warm the quinoa and roughly chop the peanuts.
- Put the quinoa, herbs, spring onion greens and orange segments in a bowl. Add the remaining sauce with the zest and juice of the second lime and toss everything together.
- Divide the salad between two plates and sit the fish and vegetables on top. Pour over the juices from the parcel, then crumble over the feta and scatter with the peanuts.
Tips
- If you don’t have cooked quinoa, rinse 80 g quinoa in a sieve under hot water, bring to the boil with 160 ml water, then cover and simmer gently for 15 minutes and leave to stand for 5 minutes. Start this before anything else.
- Sea bream or Arctic char also work instead of sea bass. Thicker fillets need a few minutes longer.
