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Dinner with Rukmini
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Sea Bass, Asparagus and Spring Onions with Jasmine Rice and a Ginger, Lime and Soy Dressing
Introduction from Rukmini Iyer
A light, south-east Asian inspired dressing is the perfect complement to the simple roasted sea bass and greens in this dish – a perfectly balanced meal along with a pan of fluffy white rice.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6. Tip the rice into boiling water and simmer for 15 minutes until cooked through, then drain in a sieve.
Meanwhile, place the asparagus and pak choi in a large roasting tin and toss with the oil. Place in the preheated oven and roast for 5 minutes, then place the sea bass fillets on top and return the tin to the oven for a further 8 minutes.
Mix the ginger, garlic, red chilli and spring onion with the sesame oil, lime zest and juice, fish sauce, soy sauce and coriander. Tip the dressing over the cooked fish and greens, and serve immediately, with the rice alongside.
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From the book
The Roasting Tin: Deliciously Simple One-Dish Dinners
Simple, quick and inventive one-tin recipes.
Revolutionise your midweek meal repertoire.
Leave the hard work to the oven with 75 life-changing recipes.
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