Ingredients

• 100g/3½oz egg noodles
• 6 spring onions
• sliced
• 2 tbsp sesame oil
• 1 tbsp sesame seeds
• 1 fresh chilli
• finely chopped
• 2 tbsp soy sauce
• 1 tbsp vegetable oil
• 1 sea bass fillet
• skin on
• 55g/2oz butter
• 2 tbsp chopped fresh parsley

Directions

• Cook the noodles in boiling salted water until al dente (or according to packet instructions). Drain and place into a mixing bowl. Add the spring onions.
• For the chilli dressing
• place the dressing ingredients together in a mini food processor and blend together. Pour over the noodles and spring onions and pile onto a serving plate.
• For the sea bass
• heat the oil in a frying pan. Fry the fish skin-side down for 3-4 minutes then turn the fish over and cook for a further minute
• or until cooked through. Turn off the heat and leave to rest in the pan.
• Place the sea bass on top of the noodles. Melt the butter in the frying pan the fish was cooked inand add the parsley. Pour over the fish and noodles
• and serve.