Sea bass with Chiquita banana and mango salsa

Sea bass with Chiquita banana
Sea bass with Chiquita banana
Main Dish
26 min
Easy
2.9
Gluten free
Lactose free

How can something so delicious be so simple? This dish can be thrown together in under 20 minutes and tastes great every time.

1 3
For the salsa
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.
1/2
mango, diced into 1/2cm cubes
2 tbsp
olive oil
1
Chiquita banana, diced into 1/2cm cubes
1
small red chilli, deseeded and finely diced
1/2
green pepper, deseeded and diced into 1/2cm cubes
Sea bass with Chiquita banana and mango salsa
2 3
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).
2
sea bass fillets, skin-on
1 pinch
flaked sea salt
freshly ground black pepper
Sea bass with Chiquita banana and mango salsa
3 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.
freshly grounded black pepper
Sea bass with Chiquita banana and mango salsa
-
2 persons
+
2
2 tbsp
1
1
1/2
1/2
1 pinch
to flavor
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
Your Rating

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