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.
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
- Preheat the grill to hot and put a baking tray under it.
- 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.
- 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.
- Put the fillets on the pre-heated baking tray, skin-side down, and cook for 4 or 5 minutes (until it’s cooked through).
- While the fish is under the grill, put the remaining glaze in a bowl with the spring onion and red chilli and mix well.
- Once cooked, top each fillet with the glaze, chilli and spring onion mix.
- Serve and devour with vegetables of your choosing – watch out for any pesky bones in the fish!