Mexican Sea Bass with Pico De Gallo Salsa Recipe

Serves

2

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.

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

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