Recipe for Marinated Sea Bream in Japanese Style

For the preparation of the fish: Preheat the oven to 230°C. Peel the ginger and chop it finely. Wash and finely slice the green onions. In a rectangular dish, mix together the honey, soy sauce, ginger, and green onions.

Trim and remove the bones from the fish fillets. Place them in the dish containing the marinade and turn them to coat. Cover with plastic wrap and refrigerate for about 20 minutes.

For the vegetables: Peel the carrots. Cut the carrots into julienne and the radishes into quarters. Cook in boiling salted water for 4 minutes. Dip into cold water to stop the cooking. Drain and set aside.

Cook the rice noodles for 2 minutes in boiling water. Drain and rinse with cold water. Stir-fry the noodles quickly with the vegetables in a splash of sesame oil. Set aside.

To cook the fish: Place the fillets, skin side up, on a baking sheet. Bake for 6 minutes. Retrieve the marinade and reduce it in a small saucepan (about 3 minutes).

For plating: Arrange a bed of vegetable rice noodles on a plate and place the fish fillet on top. Drizzle with reduced marinade and garnish with small coriander leaves.

To finish, the Chef's tip: To take the flavors further, try using cooking sake instead of honey in the marinade.