Sea bass with a chilli and lime glaze

I work right beside a food market – it’s only open Friday to Sunday so I often pop in on Friday during my lunch break to see what looks good.

This week I opted for fresh sea bass fillets and gave them an Asian twist, keeping it low syn and slimming world friendly.

Kick his ass, sea bass... this was YUM!

Kick his ass, sea bass… this was YUM!

Syns on Extra Easy: 1.5 per serving

Ingredients – for two people

2 x sea bass fillets
2 x spring onions, shredded into lengths
1 x red chilli, finely shredded into lengths
1 x tbsp soft brown sugar
1 x lime, juiced
Pinch dried chilli flakes
White vine vinegar (optional)

How to make it

  1. Preheat the grill to hot and put a baking tray under it.
  1. Make the glaze by mixing the sugar, lime juice and chilli flakes together. If it’s too sweet, then add a splash of white wine vinegar.
  1. Spray the skin side of each sea bass fillet with fry light, then brush the flesh side with the glaze, keeping at least a teaspoon of it back to use later. Season well.
  1. Put the fillets on the pre-heated baking tray, skin-side down, and cook for 4 or 5 minutes (until it’s cooked through).
  1. While the fish is under the grill, put the remaining glaze in a bowl with the spring onion and red chilli and mix well.
  1. Once cooked, top each fillet with the glaze, chilli and spring onion mix.
  1. Serve and devour with vegetables of your choosing – watch out for any pesky bones in the fish!

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