Preparation time: 2 minutes
Cooking time: 5 minutes

2 tbsp olive oil
Salt and freshly-ground black pepper
2 x 175g (6 oz) sea bass fillets
2 tbsp extra virgin olive oil
3 tbsp freshly-chopped mixed herbs (rosemary, thyme, oregano, sage or tarragon)
Zest and juice of ½ lemon
1 x 350g pack fresh cut vegetable stir fry
1 x 85g pack watercress
2 tbsp dark soy sauce

Heat the olive oil in a pan, then season sea bass fillets and place skin side down into the pan.

Cook for 4 minutes until cooked through, turning fillets once. Transfer to a warm plate and set aside until stir-fry vegetables are ready.

Heat the wok on a high heat, then add the extra virgin olive oil and swirl it around.

Add the fresh herbs and stir to release their aroma, then add the lemon zest and juice, then the vegetables.

Cook for 2 minutes, stirring until the vegetables are just wilted. Add a few tablespoons of hot water, the watercress and soy sauce and cook for another minute. Season with plenty of freshly-ground black pepper.

NB: Nutritional values above do not include sea bass