Ingredients
- Tilda basmati & wild rice 600g
- Olive oil, plus extra for frying 4 tbsps
- Lemon juice 2-3 tbsps
- Dill, roughly chopped 10g
- Medium mango, sliced 1
- Small red onion, sliced 1
- Sea bass fillets 4
- Salt and pepper to season
Method
- Whisk the olive oil with the lemon juice and dill.
- Pour the dressing over the hot cooked rice, add mango and onion, season well and mix together.
- Season the sea bass fillets and cook the fillets for 2 minutes each side in a little hot oil and serve with the rice.
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