We make our own zingy salsa verde by chopping capers, vitamin packed parsley and basil and mixing with lemon juice & olive oil - a perfect partner to white fish!
Serves: 2 | Cook Time: 25 mins | Calories: 544 | Type: Gluten-Free
- 2 x 180g sea bass
- 80g millet
- 2 garlic cloves
- Handful of parsley
- Handful of basil
- 1 lemon
- 2 tsp capers
- 1 yellow pepper
- Handful of cherry tomatoes
Already in your kitchen
- Sea salt & black pepper
- Coconut oil / olive oil
At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce to lots of other healthy dinners.
- Preheat the oven to 200C and boil a kettle.
- Heat a dry saucepan and pour the millet in before the water. Toast the millet for 2 minutes, stirring constantly. Pour in 400ml boiling water, reduce the heat and cover for 15 mins.
- Meanwhile, chop the yellow pepper into 2cm pieces and slice the cherry tomatoes in half. Place the pepper and tomatoes on a baking tray and sprinkle over a pinch of sea salt and drizzle over 1/2 tbsp oil. Place in the oven for 10-15 mins.
- To make the salsa verde: Finely chop the basil and parsley leaves. Finely chop the garlic and roughly chop the capers. Add the basil, parsley, garlic and capers to a bowl with half of the juice from the lemon and 1/2 tbsp of olive oil. Season and mix well.
- Heat a frying pan with 1/2 tbsp oil. Season the sea bass with sea salt and black pepper and place in the pan skin side down, fry for 2-3 mins each side until cooked through.
- Drain the millet and stir through the remaining lemon juice, the roasted peppers and tomatoes. Season with sea salt and black pepper.
- To serve, place the roasted pepper and tomato millet onto a warm plate, top with the sea bass fillets, and spoon over the salsa verde.