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Tomato and mango salsa with pan-fried seabass

"This tomato salsa goes with everything from fish to tacos" - chef Chris Baber

  • Timer Prep 5 min
    Cook 10 min
  • Chef hat Medium
    effort

Preparation

Peel and finely dice the mangoes. Dice the M&S Select Farms tomatoes. Zest and juice the limes. Finely chop the red onions.

Method

  1. 1 Mix the mango, tomatoes, lime, extra virgin olive oil, coriander and red onion together for the salsa and set aside.
  2. 2 Season the sea bass fillets with salt and black pepper.
  3. 3 Heat a frying pan over a medium heat, add the olive oil, then place the sea bass fillets skin-side down.
  4. 4 Cook for 6 minutes so the skin becomes crisp and golden.
  5. 5 Turn the fish onto the flesh side for 1 minute, then remove.
  6. 6 Top each fillet with a generous spoonful of salsa and serve.