Snack · West African · 10 min
Pan-Seared Sea Bass with West African Paradise Spice and Tomato-Onion Relish
- Calories
- 201
- Protein
- 12g
- Carbs
- 19g
- Fat
- 8g
Ingredients
- 55.1 g Mediterranean sea bass, raw
- 21.7 g West African inspired Jollof rice
- 17.4 g Roma tomato, diced
- 13.0 g Sweet onion, finely diced
- 0.9 tbsp (4 g) Extra virgin olive oil
- 0.9 g West African Paradise Rub
Method
- 01Pat the sea bass fillet dry with a paper towel and rub evenly with the West African Paradise Rub.
- 02Heat half the olive oil in a small non-stick pan over medium-high heat. Once shimmering, place the fish skin-side down. Sear for 3-4 minutes until the skin is crisp and golden, then flip and cook for 1-2 minutes until just opaque and flaky. Remove from the pan and let rest.
- 03In a small bowl, toss the finely diced Roma tomatoes and sweet onions together with the remaining olive oil to create a fresh relish.
- 04Warm the Jollof rice in a small pot or microwave until steaming.
- 05To plate, spoon a base of the fragrant Jollof rice into a small bowl, top with the seared sea bass, and garnish generously with the tomato-onion relish for a bright, acidic contrast.
Cook it with the whole plan around it
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