Sea bass with watermelon pico de gallo

Name: Sea bass with watermelon pico de gallo
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 180 g watermelon, chopped; 270 g pack Waitrose Cherry Vine Tomatoes, chopped; 4 salad onions, sliced; 25 g pack coriander, leaves chopped; 1 jalapeño chilli, deseeded and finely chopped; 4 juice of 3, 1 cut into wedges, to serve; 180 g pack Mediterranean sea bass fillets; 1 tbsp sunflower oil; 250 g pouch wholegrain rice

Sweet watermelon adds a crisp finish and a summery twist on Mexican-style pico de gallo and pairs beautifully with sea bass and wholegrain rice.

3.5 out of 5 stars(2) Rate this recipe

Gluten freeHealthyLow in saturated fatHigh proteinSource of fibre2 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook5 mins
Total time15 mins
Pluschilling

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180g watermelon, chopped
270g pack Waitrose Cherry Vine Tomatoes, chopped
4 salad onions, sliced
¼ x 25g pack coriander, leaves chopped
1 jalapeño chilli, deseeded and finely chopped
4 juice of 3, 1 cut into wedges, to serve
180g pack Mediterranean sea bass fillets
1 tbsp sunflower oil
250g pouch wholegrain rice

Make the pico de gallo. In a bowl, mix the watermelon, tomatoes, salad onions, coriander, jalapeño and lime juice, then chill for 20 minutes.
Pat the sea bass dry on both sides with kitchen paper, then season. Heat the oil in a frying pan on high. Cook the fish, skin-side down, for 2 minutes, then flip and repeat until golden, opaque and it flakes easily.
Meanwhile, cook the rice according to pack instructions. Serve the fish with the chilled pico de gallo, lime wedges for squeezing over and the rice on the side.

Cook’s tip

Blitz any remaining watermelon with a splash of lime juice and ice, then top with fizzy water and a twist of zest for a refreshing drink to serve alongside.

Typical values per serving when made using specific products in recipe