Grilled fish and greens
Photo by Tam West
Sriracha, sweet chilli sauce and miso paste go into the Asian-style marinade for these fish fillets which are grilled in an oven tray with veg for a tasty one-dish dinner.
|1 Tbsp||Soy sauce|
|1 Tbsp||Sweet chilli sauce|
|1 Tbsp||Sriracha sauce|
|1 Tbsp||Sesame oil|
|1 Tbsp||Miso paste|
|½||Lemon, zest and juice|
|1 tsp||Fish sauce, use up to 2 according to taste|
Fish and vegetables
- Whisk marinade ingredients together until smooth. Add fish and refrigerate to marinate for an hour.
- Into a roasting dish, add broccolini, bok choy, spring onions and courgettes. Toss with the lemon zest and juice, a splash of sesame oil and salt and pepper. Cook under a hot grill, tossing occasionally. When almost cooked through, lay fish skin side up on to vegetables, pour over the marinade and cook until fish is just cooked.
- Serve with rice, or noodles.
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