Grilled fish and greens

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.

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

1. Whisk marinade ingredients together until smooth. Add fish and refrigerate to marinate for an hour.
2. 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.
3. Serve with rice, or noodles.

More of Warren's one-dish oven bakes

• Loaded spuds
• Winter fruit cobbler
• Salmon and shrimp tartine