- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 25 minutes
- Effort: medium
- 8 sea bass, fillets
- 200 g long grain rice
- 400 ml water
- 1 tsp lemon juice
- 3 tbsp olive oil
- handful plain flour
For the plantain
- oil, for shallow frying
- 1 green plantain, cut into 1cm thick slices
For the salsa de cebolla
- 1 red onion, sliced
- 3 lemons, juice only
- handful parsley, chopped
- 1 plum tomato, sliced, seeds removed and juice reserved
- 1 green pepper, cored, deseeded and sliced
- olive oil
- 1 avocado, sliced
1. Sprinkle the sea bass with salt and pepper and leave to stand while you prepare the other ingredients.
2. Wash the rice under cold running water and put into a small saucepan. Pour over enough about 400ml cold water and a pinch of salt and the lemon juice.
3. Bring to the boil, reduce the heat and add 1 tablespoon of oil. Simmer the rice for 5-8 minutes until the grains are tender and the water has been absorbed.
4. For the plantain: heat a 2cm depth of oil in a small frying pan. Add the plantain slices and fry until golden but not completely cooked through, remove the slices from the frying pan, press down on them with a metal spatula, and return to the pan until completely cooked and crisp. Keep warm.
5. Coat the seasoned fish in the flour.
6. In another frying pan, heat 1- 2 tablespoons of oil and add the sea bass. Cover and cook until tender. Remove from the pan and keep warm.
7. For the salsa de cebolla (onion salsa): sprinkle the onion slices with the lemon juice and a little salt and allow to stand.
8. Mix the parsley with the sliced onions, tomato and pepper. Add a little oil and reserved tomato juice to make a lush salsa.
9. To serve: put the rice in a dish, arrange a layer of lettuce over the rice and place the fish on top. Spoon on the salsa. Slice the avocado putting a few pieces on each dish, along with some of the plantain slices.
Rate This Recipe