Lime and cumin sea bass with mango salsa recipe

  • Serves 2
  • 12 mins to prepare and 8 mins to cook
  • 336 calories / serving
  • Healthy
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For a quick, midweek meal for two, these cumin-spiced sea bass fillets are fresh and vibrant. The mango, avocado and coriander salsa adds a tropical vibe, with a hot kick from the horseradish sauce. You can easily replace the sea bass with any fish you have in the fridge.

  1. Put the cumin seeds, lime zest and juice into a shallow dish, then add the sea bass, turning to coat. Set aside to marinate for 5 mins.
  2. Meanwhile, make the salsa by mixing the mango and avocado in a bowl with the spring onions and horseradish sauce. Stir in the coriander, season to taste, then set aside.
  3. Blanch the broccoli florets and halved stems for 3 mins in a pan of salted boiling water, or steam. Drain and set aside.
  4. Put the sea bass and the marinade in a frying pan, add 75ml water and bring to a simmer. Cover and steam for 5 mins, or until cooked.
  5. Serve the steamed sea bass with the broccoli and a generous helping of the salsa.
  • Ingredients

  • 1 tsp cumin seeds
  • 1 lime, zested and juiced
  • 190g pack boneless sea bass fillets
  • 1 mango, cut into small cubes
  • 1 small avocado, cubed
  • 2 spring onions, trimmed and finely chopped
  • 2-3 tsp horseradish sauce, to taste
  • 10g fresh coriander, chopped
  • 220g pack tenderstem broccoli, stems cut from florets and halved lengthwise
  • Energy 1385kj 336kcal 17%
  • Fat 21g 29%
  • Saturates 5g 25%
  • Sugars 12g 13%
  • Salt 1.4g 24%

of the reference intake
Carbohydrate 13.1g Protein 25.2g Fibre 3.4g

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