Other possible ingredients: dried chilli flakes, fine beans cut in third, spinach, oyster sauce or lime juice (not both).

Possible garnish: toasted cashew nuts, toasted sesame seeds

This meal is very quick to quick so prepare the vegetables first. Slice the red pepper thinly, chop the ginger, cut the courgette in half and the slice along the narrow side very thinly (I use a cheese slicer), cut the end of the pak choi, wash and chop in to pieces; cut the end of the spring onions and cut diagonally along the complete length; Chop the coriander including the stalks putting some of the leaves on one side for garnishing.

Pre-heat the grill at high setting. Line the grill tray with foil. Place the sea bass on the foil, skin side up and brush with olive oil. Grill for 7 minutes

Meanwhile heat up a wok or large frying pan with about 2 Tbsp olive oil to a medium high heat. When hot, add the ginger and stir through and then add the red pepper (and any thicker vegetables). Keep stirring.

Add the remainder of the vegetables including the coriander with stalks. Add the noodles.

Turn the sea bass over, lightly brush with oil and salt and pepper and grill for 1 1/2 minutes.

Add some soy sauce to the stir-fry. Stir through and then serve immediately

Serve the fish skin side up. It is easy then easy to remove the skin. Sprinkle on the coriander and any other garnish.