Sea bass with cucumber salsa

Sea bass with cucumber salsa

Total: 1 hr 8 min. | Active: 40 min.
lactose-free, gluten-free, healthy and balanced
Nutritional value / people: 482 kcal
, Fat: 24 g
, Carbohydrate: 13 g
, Protein: 53 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


6 spring onions incl. green parts


4 sea bass (organic), approx. 500 g each
½ tsp sea salt
2 garlic cloves
2 limes
2 tbsp olive oil
½ tsp sea salt

Cucumber salsa

2 tbsp white balsamic vinegar
2 tbsp olive oil
½ tsp sea salt
1 slicing cucumber
1 red chilli pepper
2 tbsp flat-leaf parsley
125 g blueberries
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How it's done

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Halve the spring onions, set aside. Boil the water. Blanche the spring onion greens for approx. 30 secs., remove with a slotted spoon, cool down immediately in ice-cold water, pat dry.


Rinse the fish (inside and out) in cold water, pat dry, place on a baking tray lined with baking paper.

Salt the inside of the fish and thinly slice the garlic. Stuff the fish with the reserved spring onions and the garlic.

Rinse the limes in cold water, pat dry, cut into slices. Place the slices of lime on the fish, wrap in the onion greens.

Brush the fish with oil, season with salt.

Roast the sea bream for approx. 28 mins. in the centre of an oven preheated to 200°C. Remove.

Cucumber salsa

Combine the balsamic, oil and fleur de sel.

Peel the cucumber, cut in half lengthwise, remove the seeds and cut into small cubes. Deseed the chilli pepper, thinly slice the chilli pepper and parsley.

Add the vegetables and blueberries to the dressing, mix and serve with the fish.

Good to know
Serve with: Fried potatoes


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