- Bring a pan of water to the boil and cook the noodles according to pack instructions, then drain and rinse in cold water.
- Heat a large frying pan or wok, add the sesame oil, then stir fry the carrot, peppers, mange tout and spring onions for 2-3 minutes. Add the noodles and stir fry for another minute until heated through.
- Heat another frying pan with a little oil and add the fillets skin side down. Cook according to pack instructions.
- Divide the vegetable noodles between two plates and top with a piece of sea bass. Spoon over the lemongrass and chilli butter from the pan, sprinkle with coriander and serve with wedges of lime to squeeze over.
Be sure to add your butter to the pan once the fish is nearly cooked and keep spooning and basting your fillet.