Steamed sea bass with ginger and chilli; soy pak choi on the side

Another low-carb dinner for you because you’re all so crazy for it. Yes okay you will not be skipping home going “Tra la la! Fish and greens for dinner!” but if you want to get into those 2003 size 10 TopShop wide-legs, it’s got to be mostly fish and greens, yeah?

NB this is only something to do if you live near a good fishmonger. Do not buy sea bass fillets from a supermarket. I’m not even sure you can GET sea bass at a supermarket? Ask your fishmonger nicely to pin-bone it for you.

1 fillet of sea bass per person

1 knob of ginger peeled and julienned

1 fresh red chilli, sliced on the diagnoal

2 slices of lemon

2 tablespoons of soy or tamari

1 whatsit of pak choi per person, cut into 8 wedges each (this is easy)

1 large clove of garlic, sliced very thinly.

Preheat the oven to 200C

1 Lay the sea bass fillets on a long piece of foil and divide the ginger and chilli between each one and the slice of lemon atop that.

2 Put in the oven for 15 minutes

3 Meanwhile, heat some oil, the soy sauce and a splash of water in a pan and then put in the pak choi then scatter over the garlic. Cook this through gently for about 5-10 minutes until the oak choi has wilted.

Serve onto heated plates – because fish loses heat rapidly on coming out of the oven: fish and greens is one thing but cold fish and greens…? I’ll leave it there.