Sea bass with Chiquita banana and mango salsa

Sea bass with Chiquita banana
Sea bass with Chiquita banana
Main Dish
26 min
Easy
Gluten free
Lactose free
1
For the salsa, combine the Chiquita banana, chilli, green pepper, onion and mango in a bowl with 1 tablespoon of the olive oil and the salt. Mix well and place in the fridge, covered, until needed.
2
Season the sea bass with flaked salt and black pepper, and heat the remaining oil in a pan until hot. Lay the fish, skin side down, in the pan and cook for 3 minutes, to crisp the skin. Flip and cook, flesh side down, for 2 minutes, until the fish is opaque (this may take longer depending on the size of your fillet).
3
Place the fish on serving plates, then pile the salsa on top, garnishing with the coriander and spring onion.

TIP: Blot the skin of the fish dry with kitchen paper before cooking to ensure a crispy skin.

INGREDIENTS FOR 2 PERSONS

-
2 persons
+
2 sea bass fillets, skin-on
2 tbsp olive oil
1 Chiquita banana
1 small red chilli
1/2 green pepper
1/2 mango
1 pinch flaked sea salt
to flavor freshly ground black pepper
Nutritional values per person
445 kcal
Calories
18.5g
Fat
3.2g
Saturates
29.1g
Carbohydrate
19.8g
Sugars
4.0g
Fiber
41.9g
Protein
0.7g
Salt
Sea bass with Chiquita banana
Nutritional values per person
445 kcal
Calories
18.5g
Fat
3.2g
Saturates
29.1g
Carbohydrate
19.8g
Sugars
4.0g
Fiber
41.9g
Protein
0.7g
Salt

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