One-Pot Sea Bass & Thai Rice

Serves: 4

Prep: 10 mins

Cook: 45 mins

Ingredients

For the paste:

1 oz. (30g) coriander, leaves picked, stalks reserved

1 thumb-sized pieces ginger, peeled

2 cloves garlic, peeled

1 red chillies, deseeded

1 tbsp. sesame oil

3 tbsp. tamari soy sauce

1 lime, juice & zest

7 oz. (200ml) can coconut milk

For the rice:

7 oz. (200g) basmati rice

4 x 3.5 oz. (100g) sea bass fillets, skin scored

2 cups (200g) green beans

4 spring onions, finely sliced

1 red chili, deseeded, sliced

1 lime, to serve

Nutrition Key

Kcal	Fats	Carbs	Protein	Fiber
487	16g	57g	31g	9g

*nutrition per serving

Directions

1. Preheat the oven to 400°F (200°C).

2. Place all the paste ingredients into a food processor or high-speed blender, adding only half of the coriander leaves, and blitz to a smooth consistency. Set aside until needed.

3. Cook the rice until just cooked, then drain. Transfer the rice to a baking tray and cover with the paste, mix well to combine. Top the rice with the fish fillets and the green beans, then cover with tinfoil and bake in the oven for around 20 minutes, or until the fish is cooked through and the beans are tender.

4. To serve, divide between 4 plates, and sprinkle with the spring onions, chili, and remaining coriander leaves. Serve immediately.