The Simple Things
Sea bass and asparagus with jasmine rice
Versatile and forgiving, these one-tin roasts require little in terms of attention, leaving you free to do something else while dinner looks after itself and meaning you end up with minimal washing up. Once you get used to the principle (stick everything in a roasting tin, pop the tin in the oven, eat), you can adapt the recipes, swapping in ingredients depending on what’s in season – or is staring at you reproachfully from the fridge. While some roast in less than half an hour, others are designed for lazy weekend lunches and will happily sit in the oven while you go out for a walk, do some gardening, etc. This is no-fuss, flexible cooking at its very best. Sea bass & asparagus with jasmine rice & ginger lime dressing A light, south-east-Asian-inspired dressing is the ideal complement to the simple roasted sea bass and fresh greens. The jasmine rice does require an extra pot but makes a lovely, delicate accompaniment.
Prep: 10 mins
Cook: 18 mins 400g jasmine/white short-grain rice 200g asparagus 400g pak choi, quartered 2 tbsp groundnut oil 4 sea bass fillets for the dressing 8cm piece ginger, grated 4 cloves garlic, grated 2 red chillis, finely sliced 2 spring onions, finely sliced 6 tbsp sesame oil Zest and juice of 2 limes 2 tbsp fish sauce 2 tbsp soy sauce A handful of fresh coriander, finely chopped
1 Preheat oven to 200C/Fan 180/400F. Tip the rice into boiling water and simmer for 15 mins, until cooked through, then drain in a sieve.
2 Meanwhile, place asparagus and pak choi in a large roasting tin and toss with the groundnut oil. Place in preheated oven and roast for 5 mins, then place the sea bass fillets on top and return the tin to the oven for a further 8 mins.
3 Mix the ginger, garlic, red chillis and spring onions with the sesame oil, lime zest and juice, fish sauce, soy sauce and coriander. Tip dressing over the cooked fish and greens. Serve immediately with the rice alongside.