Chinese Style Sea Bass With Cabbage

Serves 2

Kcal 188, Protein 23g, Carbs 8g, Fat 8g, saturated 1g, fibre 4g

• 2 sea bass
• 1 green or red chilli, deseeded and finely chopped
• 300g green cabbages, finely shredded
• 1 tsp fresh root ginger
• 2 tsp sunflower oil
• 1 tsp sesame oil
• 2 garlic cloves, sliced thinly
• 2 tsp low salt soy sauce

1. Sprinkle the fish with the chilli, ginger and a little salt. Steam the cabbage for 5 mins. Lay fish on top of the cabbage and steam for a further 5 mins until cooked through.
2. Meanwhile, heat the oils in a small pan, add the garlic and quickly cook, stirring until lightly browned. Transfer the cabbage and fish to serving plates, sprinkle each with 1 tsp of soy sauce, then pour over the garlicky oil

Orange slashed Sea Bass

Serves 2

Kcal 433, Protein 52g, Carbs 8g, Fat 21g, saturated 3g, fibre 3g

• 2-3 large oranges
• zest 1 lemon
• 4 x 300g whole small sea bass, scaled, gutted and slashed a few times down each side
• For the salad
• 2 oranges, segmented
• juice 1 lemon
• 4 tbsp olive oil
• 2 bags watercress
• handful small capers
• handful pitted green olives, roughly chopped

1. 1.     grate the zest of 1 of the oranges and add to the lemon zest. Mix with the olive oil, then drizzle over the fish and season. Cut the rest of the oranges into slices about 5mm thick. Grill the fish for 5-8 mins on each side (turning them carefully), or until the flesh flakes away easily when prodded.
2. 2.     While the fish is grilling (or beforehand), make the salad. Put the orange segments in a large bowl with the squeezed juice from the rest of the oranges and the lemon juice. Season and stir in the olive oil. When the fish is cooked, toss the watercress in the orange dressing with the capers and olives. Serve the fish with the salad.

Spicy Lemon & Fennel Sea bass

Kcals 241,Protein 32g, Carbs 6g, Fat 10g, Saturated 1g

• 1 tsp fennel seed
• 1 tsp cumin seed
• 1 tsp mustard seed
• ½ tsp turmeric
• 2 tsp olive oil
• 1 fennel bulb, finely sliced
• 1 large red chilli, chopped
• 1 small sea bass (about 300g), gutted and descaled
• 1 lemon, finely sliced, plus wedges to serve
• Coriander to serve

• Heat oven to 220C/200C fan/gas 7. Mix all the spices together. Brush a large square of foil with the oil, then scatter over the fennel. Sprinkle with a third of the spices, half the chilli and some seasoning. Rub the remaining spices and chilli all over the fish and in the cavity, put the fish on top of the fennel and stuff with the lemon slices.
• Bring the edges of the foil together and scrunch well to seal. Place the parcel on a baking tray and cook for 15 mins. Unwrap, scatter with coriander and serve with lemon wedges