Baked sea bass with avocado and pomegranate salad
Line-caught wild sea bass will have much more flavour than farmed. Ours is baked
and served with a gorgeous rainbow salad.
Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 2
2 whole line-caught sea bass, gutted and cleaned
1tbsp oil
2 limes, 1 sliced into rounds
1 red chilli, deseeded and finely chopped
1 papaya, cut into chunks
1 avocado, cut into chunks
¼ red onion, chopped
½ cucumber, peeled, deseeded and
cut into chunks
seeds from half a ripe pomegranate
small bunch coriander, chopped
1tbsp avocado oil
25g (1oz) cashew nuts, toasted
1 Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Make a few slashes in the flesh of the sea bass with a sharp knife. Brush the oil over the fish and season with salt and freshly ground black pepper. Stuff the cavity with the lime slices and a little of the chilli. Place on a foil-lined baking sheet and bake in the oven for 15 to 20 minutes or until cooked through.
2 Meanwhile put the papaya, avocado, red onion, cucumber, pomegranate seeds and most of the coriander into a bowl. In a separate bowl, mix together the juice of 1 lime, the avocado oil and the remaining chilli. Pour over the salad and lightly toss together. Scatter with the remaining coriander and toasted cashews and divide between 2 plates. Serve with the sea bass, garnished with lime wedges.
Per serving: 580cals, 37g fat, 7g saturated fat, 17g carbohydrate
Line-caught
This refers to fish that are caught with a line rather than using large nets – which can catch fish that are too small or under threat – or by dredging, which destroys the ocean bed and catches everything in its wake.
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