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.
Marinade
| 1 Tbsp | Soy sauce |
| 1 Tbsp | Sweet chilli sauce |
| 1 Tbsp | Sriracha sauce |
| 1 Tbsp | Sesame oil |
| 1 Tbsp | Miso paste |
| ½ | Lemons, zest and juice |
| 1 tsp | Fish sauce, use up to 2 according to taste |
Fish and vegetables
| 1 small | Snapper, or trevally, scaled, filleted with skin on, cut into portion sizes (Main) |
| 1 handful | Broccolini, sliced (Main) |
| 2 | Bok choy, sliced (Main) |
| 2 | Spring onions, sliced |
| 2 | Courgettes, sliced (Main) |
| ½ | Lemons, zest and juice |
| 1 splash | Sesame oil |
| 4 servings | Rice, or noodles |
Directions
- 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.