Waitrose and Partners
Sea bass with watermelon pico de gallo

Sea bass with watermelon pico de gallo

This summery twist on Mexican-style pico de gallo pairs beautifully with sea bass and wholegrain rice.

2 out of 5 stars(1) Rate this recipe
HealthyLow fat
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook5 mins
  • Total time15 mins
  • Plusmarinating

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  • 180g pack Waitrose Watermelon, chopped
  • 270g pack Waitrose Cherry Vine Tomatoes, chopped
  • 4 salad onions, sliced
  • ½ x 28g pack fresh coriander, chopped
  • 1 jalapeño chilli, deseeded and finely chopped
  • 3 juice of limes, plus 2 wedges to serve
  • 1 180g pack Waitrose Sea Bass Fillets
  • 1 tbsp sunflower oil
  • 250g pouch Waitrose Microwaveable Whole Grain Rice


  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.

  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 2 minutes, turn over and repeat until golden.

  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.


Typical values per serving when made using specific products in recipe


1,695kJ/ 402kcals



Saturated Fat












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Overall rating (2/5)

2 out of 5 stars1 rating