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Lime and cumin sea bass with mango salsa recipe
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9 ratings
For a quick, midweek meal for two, these cumin-spiced sea bass fillets are fresh and vibrant. The mango, avocado and coriander salsa adds a tropical vibe, with a hot kick from the horseradish sauce. You can easily replace the sea bass with any fish you have in the fridge. See method
Ingredients
- 1 tsp cumin seeds
- 1 lime, zested and juiced
- 190g pack boneless sea bass fillets
- 1 mango, cut into small cubes
- 1 small avocado, cubed
- 2 spring onions, trimmed and finely chopped
- 2-3 tsp horseradish sauce, to taste
- 10g fresh coriander, chopped
- 220g pack tenderstem broccoli, stems cut from florets and halved lengthwise
If you don't have any limes, try a lemon instead
Each serving contains
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Energy
1385kj
336kcal
17%
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Fat
21g
29%
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Saturates
5g
25%
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Sugars
12g
13%
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Salt
1.4g
24%
of the reference intake
Carbohydrate 13.1g
Protein 25.2g
Fibre 3.4g
Method
- Put the cumin seeds, lime zest and juice into a shallow dish, then add the sea bass, turning to coat. Set aside to marinate for 5 mins.
- Meanwhile, make the salsa by mixing the mango and avocado in a bowl with the spring onions and horseradish sauce. Stir in the coriander, season to taste, then set aside.
- Blanch the broccoli florets and halved stems for 3 mins in a pan of salted boiling water, or steam. Drain and set aside.
- Put the sea bass and the marinade in a frying pan, add 75ml water and bring to a simmer. Cover and steam for 5 mins, or until cooked.
- Serve the steamed sea bass with the broccoli and a generous helping of the salsa.