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Salsas are all the rage now; here is a twist using roasted sweetcorn flavoured with lime and coriander. Perfect with Sea Bass
Servings 4
Calories 229 kcal
Prep Time15 mins
Cook Time15 mins
Total Time30 mins

Ingredients
 

  • 4 sea bass, whole and defrosted
  • 6 tbsp olive oil
  • 2 whole fresh sweetcorn
  • 2 tsp fresh red chilli, finely chopped
  • ½ red onion, finely chopped
  • 12 cherry tomatoes, quartered
  • 2 fresh limes
  • salt and freshly ground black pepper
  • 2 granulated sugar
  • 4 tbsp fresh coriander, chopped

Instructions
 

  • Preheat the grill or oven to a high setting.
  • Place the sea bass on a chopping board and diagonally slash across the fish.
  • Carefully cut the sweetcorn in half. Stand the corn on the cut end and shave off the ears with a sharp knife. Do the same to the other 3 pieces.
  • Meanwhile, place 2 tbsp of olive oil into a wok or frying pan. Add the sweetcorn and the chilli, then sauté quickly over high heat until they take on a little colour. Once cooked, spoon into a bowl and cool slightly.
  • Add the chopped red onion, cherry tomatoes, and juice from 2 large fresh limes to the sweetcorn. Next, add a little salt and pepper, sugar, mix well, finally add the chopped coriander.
  • Spoon the last 4 tbsp of oil over the 4 sea bass and season well with salt and pepper.
  • Place onto a baking sheet or tray and pop under the grill or in the oven.
  • Cook for 10-12 minutes or until lightly cooked.
  • Serve the bass whole spoon over the salsa
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Nutrition Facts
Grilled or Baked Sea Bass with Sweetcorn & Cherry Tomato Salsa
Amount per Serving
Calories
229
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Cholesterol
 
1
mg
0
%
Sodium
 
9
mg
0
%
Potassium
 
142
mg
4
%
Carbohydrates
 
9
g
3
%
Fiber
 
1
g
4
%
Sugar
 
4
g
4
%
Protein
 
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Aldi, Fish
Cuisine British, Spring
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