Sea bass parcels with a colourful salad

Sea bass parcels with a colourful salad

Total: 30 Min. | Active: 30 Min.
lactose-free, gluten-free
Nutritional value / people: 482 kcal
, Fat: 24 g
, Carbohydrate: 20 g
, Protein: 47 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Salad

1tin chickpeas (approx. 400 g), rinsed, drained
300g celery, thinly sliced, greens set aside
250g strawberries, sliced
3tbsp olive oil
1 lime, rinsed with hot water; use grated zest and juice
¼tsp salt
a little Tasmanian mountain pepper

Fish parcels

4 sea bass (organic), filleted by the fishmonger, skin removed
2tbsp lemon juice
¼tsp salt
a little Tasmanian mountain pepper
½bunch basil

To fry

1tbsp peanut oil
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How it's done

Salad

Mix the chickpeas, celery and strawberries. Add the oil, lime zest and lime juice, mix and season.

Fish parcels

Place the fish fillets on the work surface, drizzle with lemon juice, season. Arrange approx. 4 basil leaves on top of each fillet, roll up and secure with toothpicks.

To fry

Heat the oil in a large non-stick frying pan, reduce the heat. Fry the fish parcels for approx. 1 1/2 mins. on each side, serve with the salad.

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