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Mexican Sea Bass with Pico De Gallo Salsa Recipe




For the pico de gallo salsa


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.

The Reverse Your Diabetes Cookbook by Katie and Giancarlo Caldesi is published by Kyle Books, £20. Photography: Maja Smend

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