Baked Chinese-style sea bream with bok choi

Serves 6

Pop the fish in the oven as you sit down for the starter – if you're not keen on fiddling with fish bones use fillets instead; just reduce the cooking time by half.

3 x 550g/1lb sea bream, gutted and peeled
1 lemon, sliced
2 cm ginger, peeled and shredded

For the dressing

2 tbsp light-flavoured oil
8 spring onions, shredded
3cm ginger, peeled and shredded
2 garlic cloves, chopped
2 red chillies
2 tbsp soy
2 tsp sesame oil

For the bok choi

2 tbsp soy sauce
2 tbsp mirin
Squeeze of lemon juice
4 large heads bok choi, halved

Preheat the oven to 180C/350F/Gas4. Make three deep slashes on both sides of the fish and stuff each slice with a piece of lemon and a little ginger.

Stuff any left over into the cavity of the fish and lay them in a large baking tray. Splash the fish with 2 tbsp of water, cover with foil, and bake for 30 minutes.

To make the dressing, heat the vegetable oil in a wok over a high heat. Add the spring onion, ginger, garlic and chilli and stir fry for 1 to 2 minutes. Remove to a bowl and stir in the soy and sesame oil. Set aside.

For the bok choi, put the soy, mirin, lemon juice and 50ml/2fl oz water in a large wok or frying pan and bring to a simmer. Add the bok choi, cover and steam for 6 to 7 minutes until tender.

Remove the fish from the oven, place on a platter and serve immediately with the dressing spooned over and the bok choi on the side.