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


4 people


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


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
Purchase ingredients now

How it's done


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.

Our recommendations

Similar recipes

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

This cookbook already exists.

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!