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Sea bass with watermelon pico de gallo

Sea bass with watermelon pico de gallo

By Alexander Du Preez
10’ Prep time
5’ Cook time
15’ Total time
402 Calories
2 Serving

Summary

This summery twist on mexican-style pico de gallo pairs beautifully with sea bass and wholegrain rice.
Alexander Du Preez 0 Followers

Step by Step

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Step 1

First make the pico de gallo: in a bowl, mix the watermelon, tomatoes, salad onions, coriander, jalapeño and lime juice. Chill for 20 minutes.
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Step 2

Pat the sea bass dry on both sides with kitchen paper then season. Warm the oil in a frying pan over a high heat. Cook the fish, skin-side down for 2 minutes, turn over and repeat until golden.
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Step 3

Meanwhile, cook the rice according to pack instructions. Serve the fish with the chilled pico de gallo, a lime wedge to squeeze over and the rice on the side.

Ingredient

  • Cherry vine tomatoes
    Cherry vine tomatoes
    270 grams
  • Limes
    Limes
    3
  • Jalapeño chilli
    Jalapeño chilli
    1
  • Salad onion
    Salad onion
    4
  • Coriander
    Coriander
    0.5
  • Sunflower oil
    Sunflower oil
    1 tbsp
  • Wholegrain rice
    Wholegrain rice
    250 grams
  • Watermelon
    Watermelon
    180 grams
  • Sea bass fillets
    Sea bass fillets
    1

Nutrition Facts

View nutrition facts
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