Chilli lime Sea Bass with mango salsa is a fresh and delicious meal – super quick to prepare, light, healthy and full of flavour.
I love sea bass – it’s such a delicious, delicate fish. It has become very ‘trendy’ in restaurants, but don’t let that scare you. It’s actually incredibly easy to cook, and goes well with a variety of different flavours. This sweet and zingy mango salsa pairs perfectly with the chilli lime sea bass.
To Make the Mango Salsa
First, peel and dice a mango (this guide is really helpful if you find mangoes daunting). Add the mango to a bowl with a finely diced red onion, a diced red or orange pepper and one diced chilli. Add a tablespoon of fresh chopped coriander and the juice of one lime. Toss to combine and add salt to taste. That’s it!
For the Chilli Lime Marinade
Marinade is actually a bit of an exaggeration, as you only need to coat the fish with the sauce just before cooking. Simply mix the juice of one lime with 1 teaspoon of olive oil, ½ teaspoon of chilli flakes, 1 teaspoon soy sauce and 1 teaspoon of chopped coriander. Sprinkle the fish with a little salt and pepper then brush the marinade over both sides of the fillets as you are ready to cook.
How to Pan Fry the Sea Bass Fillets
I find pan frying to be the best way to cook sea bass fillets – it’s SO quick and easy. Simply heat a non-stick frying pan over a medium-high heat and very lightly grease it (I recommend just spray of cooking oil). Add the sea bass fillets, skin side down, and cook for 3-4 minutes. Then flip the fillets carefully with a fish slice and cook on the other side for a further minute until the flesh of the fish is opaque.
Serve the sea bass with a generous helping of mango salsa and some rice or green salad.
Tips and FAQs
- Coriander hater? Swap it out for some fresh chopped parsley.
- Can’t handle chilli? The amounts I’ve used here mean both the fish and salsa are quite mild (trust me, my husband cannot handle spice at all). But do feel free to leave the chilli out.
- Can I make this in advance? The salsa, definitely! It will keep covered in the fridge for up to 2 days. The sea bass really needs to be eaten as soon as it’s cooked, but luckily it’s super quick.
- Gluten Free? Just sub the soy sauce for tamari or a gluten free version.
- What do you serve this dish with? I love it with white rice but to keep it light serve with a simple green salad. Quinoa or couscous would also be lovely.
Want something Sweet to serve after? Try my Easy Peach Melba Sundae with Rosé Wine!
I hope you love this Sea Bass with Mango Salsa – please rate the recipe or leave me a comment if you try it!
Chilli Lime Sea Bass with Mango Salsa
- Non stick frying pan
- 2 sea bass fillets ideally 80 – 100g each
- 1 lime, juiced
- 1 tsp olive oil
- 1 tsp soy sauce
- 1 tsp fresh chopped coriander
- ½ tsp chilli flakes
- 1 mango peeled and cubed
- 1 red onion diced
- 1 chilli deseeded and diced
- 1 red or orange pepper diced
- 1 tbsp fresh chopped coriander cilantro
- 1 lime, juiced
- Salt to taste
- To make the mango salsa, peel and cube the mango. Add to a bowl with the red onion, pepper and chilli. Add the lime juice and coriander and stir to combine. Add salt to taste.
- Mix the chilli lime marinade ingredients together in a small bowl.
- Season both sides of the sea bass fillets lightly with salt then brush both sides generously with the marinade.
- Heat a lightly oiled non-stick frying pan over a medium-high heat.
- Add the sea bass fillets to the pan skin-side down and fry for 3-4 minutes. Flip and cook for a further minute – the fish should be opaque.
- Serve the sea bass with mango salsa and some rice or green salad.
This recipe has been linked up to #CookBlogShare