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Salad

Baked Sea Bass with Avocado and Carrot Salad


  • Author: Michelle Minnaar
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
Scale

Ingredients

  • 4 x 110g sea bass fillets
  • 15ml (1 tbsp) olive oil
  • Sea salt and black pepper
  • 2 avocados, peeled and chopped
  • ½ cucumber, washed and julienned
  • 2 carrots, peeled and julienned
  • 1 garlic cloves, peeled and halved
  • 15ml (1 tbsp) sesame oil
  • 30ml (2 tbsp) light soy sauce
  • 60ml (4 tbsp) caster sugar
  • 45ml (3 tbsp) rice wine vinegar
  • 1 lime, juiced and zested
  • 30ml (2 tbsp) coriander leaves, washed and chopped

Instructions

  1. Preheat the oven to 180°C/350°F/gas mark 4.
  2. Place the sea bass on baking paper on a baking tray, rub them with a bit of olive oil and season to taste.
  3. Slice the avocado, cucumber and carrots to your preference and mix everything in a bowl.
  4. Place the fish tray in the preheated oven for 5-7 minutes.
  5. For the sauce, gently fry the garlic in sesame oil. Add the soy sauce, sugar, vinegar lime zest and juice.
  6. Let the sauce bubble and then pass it through a sieve.
  7. Divide the salad between 4 plates. Place the sea bass on top and drizzle with the sauce. Enjoy!

Notes

  • Any white fish will do in this recipe, such as cod and haddock.

Nutrition

  • Serving Size: 1 serving
  • Calories: 567
  • Sugar: 17.5 g
  • Sodium: 1204 mg
  • Fat: 36.3 g
  • Saturated Fat: 7 g
  • Carbohydrates: 40.6 g
  • Fiber: 8.9 g
  • Protein: 26.8 g