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    Sea bass with black rice salad

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    Sea bass with black rice salad

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes

    Serves: 2

    Ingredients

    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
     

    Method

    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. 

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