Serves
Serves 2
Total Time
35 Minutes
Ingredients
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
Method
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.
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 two minutes, turn over and repeat until golden.
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.
Recipe courtesy of Waitrose
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