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Photo of Grilled fish with saffron & carrot noodles by WW

Grilled fish with saffron & carrot noodles

5
Points® value
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
2
Difficulty
Easy
Choose any white fish for this easy dish, which is ideal for a simple and tasty midweek meal.

Ingredients

Vegetable stock cube

1 cube(s), vegetable or chicken, make up to 500ml with boiling water and a pinch of saffron strands

Carrots, raw

1 medium, peeled and pared into strips (use a potato peeler)

Red pepper

1 medium, deseeded and thinly sliced

Sugar Snap Peas

100 g, or mangetout, halved

Amoy Straight to Wok Thread Fine Noodles

100 g

Halibut, grilled

300 g, or use any white fish such as haddock, whiting, skate etc

Sweet Chilli Sauce

2 tablespoon(s)

Soy Sauce

2 tablespoon(s)

Lemon Juice, Fresh

1 tablespoon(s), or lime juice

Black pepper

⅛ teaspoon(s)

Chives, Fresh

2 tablespoon(s), or spring onions, chopped

Instructions

  1. Preheat the grill.
  2. Put the stock and saffron into a large saucepan and bring up to the boil. Reduce the heat and simmer for 5 minutes, then add the carrot, pepper, sugar snap peas or mangetout and noodles. Simmer gently for 5-6 minutes, or until the noodles are tender.
  3. Meanwhile, arrange the fish fillets on the grill rack. Mix together the chilli sauce, soy sauce and lemon or lime juice. Brush over the fish and season with black pepper. Grill for 5-6 minutes, basting often with the chilli sauce mixture, until the fish is cooked. The flesh should be opaque and should flake easily.
  4. Share the noodle mixture between 2 bowls and sit the fish fillets on top. Serve, garnished with chopped fresh chives or spring onions.

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