|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|
- 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.