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Lime and cumin sea bass with mango salsa recipe

Lime and cumin sea bass with mango salsa recipe

9 ratings

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. See method

  • Serves 2
  • 12 mins to prepare and 8 mins to cook
  • 336 calories / serving
  • Healthy
  • Gluten-free

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
If you don't have any limes, try a lemon instead

Each serving contains

  • 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

Method

  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.

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