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Mini Watermeloneach
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This summery twist on Mexican-style pico de gallo pairs beautifully with sea bass and wholegrain rice.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
First make the pico de gallo: in a bowl, mix the watermelon, tomatoes, salad onions, coriander, jalapeño and lime juice. Chill for 20 minutes.
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.
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
Energy | 1,695kJ/ 402kcals |
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Fat | 11.8g |
Saturated Fat | 1.8g |
Carbohydrates | 51.1g |
Sugars | 13g |
Fibre | 4.6g |
Protein | 22.9g |
Salt | 0.4g |
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