Mexican Sea Bass with Pico De Gallo Salsa Recipe

Serves

Ingredients

4 sea bass ﬁllets or similar ﬁsh
2 tbsp extra virgin olive oil
A few sprigs of coriander, to garnish
Lime wedges (optional)

For the pico de gallo salsa

6 cherry tomatoes
3 spring onions or 1 small shallot, ﬁnely chopped
2 avocados, cut into bite-size cubes
Finely grated zest and juice of 1 lime
½ red, orange, yellow or green pepper, cut into 3cm (1¼in) dice
2 tbsp extra virgin olive oil
1 small garlic clove, ﬁnely chopped
¼ to ½ green or red chilli, finely chopped
1 small handful of coriander leaves, stalks finely chopped
Salt and freshly ground pepper

Method

1. Preheat the oven to 240°C/220°C fan/475°F/gas mark 9.

2. For the salsa, quarter the cherry tomatoes, put them in a sieve over a bowl and sprinkle with ½ tsp of salt. Leave to drain for 10 minutes. Meanwhile, put the spring onions in a bowl of cold water to remove some of their strength.

3. Season the ﬁsh on both sides and lay the ﬁllets in a greased ovenproof dish. Pour over the olive oil and put the ﬁllets into the oven to cook for 8–12 minutes or until ﬁrm to the touch and cooked through.

4. Drain the onions and tip into a mixing bowl with the sieved tomatoes and remaining salsa ingredients. Taste and adjust the seasoning as necessary.

5. Serve the ﬁsh and the salsa, garnished with a few coriander sprigs and a wedge of lime, if you wish.

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