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 pack Waitrose Watermelon, chopped; 270 g 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; 250 g pouch Waitrose Microwaveable Whole Grain Rice

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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Ingredients

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

Method

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.