Sienna Miller Shares How Motherhood Changed Her Career, Plus a Healthy Spring Dinner Recipe

Sienna Miller will always be the poster girl—or should we say woman—for bohemian chic. Case in point: This April, the Nylon favorite covers the magazine’s 15th anniversary issue. Needless to say, Miller’s career and personal life has made leaps and bounds since the Factory Girl appeared on the front of the glossy back in 2007. While her fashion choices remain effortlessly stylish and free-spirited, motherhood has given her “incredible perspective” on her personal and professional decisions, the actress revealed to Nylon.

When it comes to her film career, expect to see Marlowe’s mom playing less buzzy parts: “In the past I was always drawn to the roles, and was often really exploring characters, but then the final result was not what it was supposed to be. My modus operandi after I had the baby was to work with great people, no matter the capacity, even if I had a smaller part.”

Miller, who welcomed her daughter with partner Tom Sturridge a little over a year and a half ago, isn’t at all concerned about convention when it comes to her family life: “Life is really short. A lot of what we do is a reaction to what people think you’re supposed to do. ‘Have a kid by 30. Move in, but live together for at least this amount of time.’ All of those rules I want to rebel against.’” In an age when some of the most successful Hollywood couples never marry and many who choose the traditional route end up consciously uncoupling, Miller’s observations seem especially astute.

Oh, and a round of applause for her comments on the rather ridiculous selfie craze. Miller admits: “I’m not very good at the selfie face. I can do it for, like, three seconds and then I crack up.” How could anyone keep a straight face whilst imitating a duck, we ask?

Her personal outlook may have changed post-baby, but one realm in which the actress has always demonstrated exceedingly good taste and judgment is in the kitchen. Take, for example, the quick and easy sea bass recipe Miller contributed to a fundraiser for the British Heart Foundation back in January 2011.

A healthy dinner option full of brain-boosting and cholesterol-clearing omega-3s, this seasonal dish features crisp spring onions, which make their showing in May and early June. Of course, you can use this recipe year-round by substituting in shallots and regular ol’ scallions. In case you needed more convincing, this Asian-influenced meal is also flavored with ginger and garlic, for which your digestive and immune systems, as well as your taste buds, will give thanks.

Sienna Miller’s Sea Bass With Garlic, Ginger, Soy Sauce and Spring Onions

One whole sea bass, gutted and filleted
2 cloves of garlic, crushed
1 tablespoon fresh ginger, grated
1 bunch spring onions, chopped lengthwise
Juice of one lemon
1 tablespoon reduced-salt soy sauce

To serve:
4 portions boiled rice
4 portions steamed Chinese sprouting broccoli

1. Place your filleted sea bass on a sheet of tin foil. Cover with the garlic, grated ginger, spring onions, lemon and soy sauce and wrap into a parcel.
2. Bake for 20 minutes at 355 degrees Fahrenheit.
3. Serve with boiled rice and steamed Chinese sprouting broccoli.