• Save to your scrapbook
  • Save to your scrapbook

    Sea bass with black rice salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Sea bass with black rice salad

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

    Serves: 2


    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. 

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars