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Sea bass with black rice salad
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125g Gallo Venere Black Rice
1 red Romano pepper, sliced
4 salad onions, sliced
2 Waitrose 1 San Marzano Tomatoes, diced
50g Fragata Spanish Olives Stuffed With Anchovy
50g Odysea Feta Crumbs
1 sprig oregano, leaves chopped
1 Waitrose 1 Perfectly Ripe Avocado, diced
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
180g pack 2 boneless sea bass fillets
¼ x 150g tub Moorish Garlic & Sicilian Lemon Aioli
1. Cook the rice in boiling salted water for 18 minutes. Drain and allow to cool.
2. Add all the remaining ingredients, except the sea bass and aioli, to the rice and mix well. Season generously.
3. Meanwhile, place the sea bass, skin side up, under a preheated grill for 3-4 minutes, turning at the halfway point, until cooked through. Serve with the salad and a spoonful of the aioli.
Typical values per serving: