6 sea bass fillets
olive oil
2 spring onions, shredded into lengths
1 red chilli, finely shredded into lengths
asparagus or Tenderstem broccoli, to serve

For the chilli, lime and brown sugar glaze
4 tbsp soft brown sugar
2-4 limes, juiced (5 tbsp juice needed)
pinch dried chilli flakes
red or white wine vinegar (optional)

Preheat the grill to hot and put a baking tray under it (choose a good strong one that won't buckle).

Make the glaze by mixing all the ingredients together. If it tastes too sweet (some limes are sweeter than others), add a splash of red or white wine vinegar.

Brush the skin side of each sea bass fillet with olive oil. Brush the flesh side with the glaze, keeping 1 tsp back. Season well. When the tray is hot, carefully slide it out and put the sea bass fillets on it, skin-side down. Then slide back under the grill and cook for 4-5 mins or until the fish is cooked through. The timing on this will depend on the strength of your grill and how far from the heat your tray is.

While the fish is cooking, put the remaining glaze in a small bowl with the spring onion, chilli and a splash of olive oil (enough to coat the ingredients). Transfer the cooked fillets onto warmed plates and top each with the glaze, plus some spring onion and chilli to serve.