Sea bass with coriander & tahini noodles

Name: Sea bass with coriander & tahini noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 25 g pack coriander, leaves picked; 1½ tbsp tahini; 1 tsp soy sauce; 1 unwaxed lime, zest and juice of 1⁄2, 1⁄2 cut into wedges; 180 g pack 2 Mediterranean Sea Bass Fillets; 2 tsp toasted sesame oil; 210 g pack Sweet and Tender Stir Fry; 275 g pack Fresh Egg Noodles

Meet your new favourite stir fry dressing – earthy tahini and fragrant coriander are a match made in culinary heaven.

5 out of 5 stars(1) Rate this recipe

HealthyHigh in omega 3

Serves2
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

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½ x 25g pack coriander, leaves picked
1½ tbsp tahini
1 tsp soy sauce
1 unwaxed lime, zest and juice of 1⁄2, 1⁄2 cut into wedges
180g pack 2 Mediterranean Sea Bass Fillets
2 tsp toasted sesame oil
210g pack Sweet and Tender Stir Fry
275g pack Fresh Egg Noodles

In a mini food processor, whizz together most of the coriander (reserve a few leaves to serve), the tahini, soy, lime zest and juice plus 2-3 tbsp cold water into a smooth sauce; season and set aside. (Or finely chop the coriander and whisk with the zest through the wet ingredients.)
Preheat the grill to medium-high, line a baking tray with foil and put the fish on top, skin-side up. Drizzle over 1 tsp oil; season, then grill for 5-6 minutes until the fish is opaque and cooked through. Meanwhile, heat the remaining 1 tsp oil in a wok or frying pan and stir fry the veg pack over a high heat for 4 minutes until starting to wilt. Add the noodles and stir fry for a further 2 minutes.
Remove from the heat, pour over the tahini sauce and toss together, adding 1-2 tbsp more water, if needed, to coat the noodles; season. Divide the noodles between 2 bowls, add a sea bass fillet to each bowl, then sprinkle over the reserved coriander leaves and serve with the lime wedges.

Typical values per serving when made using specific products in recipe