Teriyaki Sea Bass
with Jasmine Rice, Crispy Broccoli and Roasted Sesame Seeds
- Sesame
- Soya
- Fish
- Nuts
- Peanut
- May contain traces of allergens
This delicious Teriyaki Sea Bass has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Ingredients
150
Jasmine Rice
7
Roasted White Sesame Seeds
(Contains: Sesame May be present: Nuts, Peanut)
200
Broccoli Florets
75
Teriyaki Sauce
(Contains: Soya)
2
Sea Bass Fillets
(Contains: Fish)
2
Garlic Clove
1
Spring Onion
½
Lime
Not included in your delivery
300
Water for the Rice
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim and thinly slice the spring onion. Halve any large broccoli florets.
Zest and halve the lime.
Peel and grate the garlic (or use a garlic press).
Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Lay the sea bass onto a lined baking tray. Drizzle with oil, season with salt and pepper, then spread the garlic over each fillet.
When the oven is hot, bake the fish on the top shelf for 5 mins, then pour half the teriyaki sauce over the fish. Return to the oven to bake until cooked through, 7-10 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
While the fish bakes, pour the remaining teriyaki into a small bowl and squeeze in the lime juice.
Mix together and set aside.
Pop the (now empty) frying pan on medium-high heat with a drizzle of oil.
Once hot, stir-fry the broccoli for 2-3 mins, then add a splash of water and immediately cover with a lid or some foil.
Allow to cook until the broccoli is tender, 4-5 mins. Season with salt and pepper.
When everything is ready, remove the fish from the oven and spoon over the teriyaki sauce.
Fluff up the rice with a fork, then stir through the lime zest and spoon into your bowls. Top with the teriyaki sea bass and all the sauce from the tray.
Serve the broccoli alongside and finish with a scattering of spring onions and toasted sesame seeds. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The teriyaki sauce and lime zest bring a light, refreshing quality to the dish that many find enjoyable. Some find the sauce overpowering for the delicate sea bass, so consider using it more sparingly if you prefer a subtler flavour.
- Ease of prep: Most find this a quick and straightforward weeknight cook, with clear steps that make it accessible even for less experienced cooks.
- Suggestions: Add chilli flakes or extra seasoning to the broccoli and rice to lift the overall flavour; reducing the lime juice in the dipping sauce can help balance the teriyaki. To avoid soggy fish skin, consider pan-frying the fillets instead of baking, and watch the sauce closely in the oven as it can catch and burn quickly.
- Next-day meals: Some felt the rice quantity was generous relative to the fish, and adding extra vegetables can help balance the meal more evenly.
- Broccoli tips: Add only a small splash of water when steaming the broccoli and keep a close eye on it, as it can turn soggy quickly if left too long.
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