Sea Bass With Watermelon Salsa
180g pack of watermelon, chopped
270g pack of cherry vine tomatoes, chopped
4 salad onions, sliced
½ x 28g pack of fresh coriander, chopped
1 jalapeño chilli, deseeded and finely chopped
Juice of 3 limes, plus 2 wedges to serve
180g pack of sea bass fillets
1 tbsp of sunflower oil
250g pouch of microwaveable whole grain rice
First make the pico de gallo: in a bowl, mix the watermelon, tomatoes, salad onions, coriander, jalapeño and lime juice. Chill for 20 minutes.
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 two minutes, turn over and repeat until golden.
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.
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