Sea bass with salsa verde & roasted tomato millet by Mindful Chef | Mealz

Sea bass with salsa verde & roasted tomato millet

2 Servings

5 min Prep, 25 min Cook


Allergy Friendly


We make our own zingy salsa verde by chopping capers, vitamin packed parsley and basil and mixing with lemon juice & olive oil - a perfect partner to white fish!

Views: 199


Cooking Stages

    • Preheat the oven to 200C and boil a kettle.

    • Heat a dry saucepan and pour the millet in before the water. Toast the millet for 2 minutes, stirring constantly. Pour in 400ml boiling water, reduce the heat and cover for 15 mins.

    • Meanwhile, chop the yellow pepper into 2cm pieces and slice the cherry tomatoes in half. Place the pepper and tomatoes on a baking tray and sprinkle over a pinch of sea salt and drizzle over 1/2 tbsp oil. Place in the oven for 10-15 mins.

    • To make the salsa verde: Finely chop the basil and parsley leaves. Finely chop the garlic and roughly chop the capers. Add the basil, parsley, garlic and capers to a bowl with half of the juice from the lemon and 1/2 tbsp of olive oil. Season and mix well.

    • Heat a frying pan with 1/2 tbsp oil. Season the sea bass with sea salt and black pepper and place in the pan skin side down, fry for 2-3 mins each side until cooked through.

    • Drain the millet and stir through the remaining lemon juice, the roasted peppers and tomatoes. Season with sea salt and black pepper.

    • To serve, place the roasted pepper and tomato millet onto a warm plate, top with the sea bass fillets, and spoon over the salsa verde.

Nutrition Facts

Serving Size 0 g

Amount Per Serving
Calories 544 cals27%
% Daily Value*
Kilojoules 3068.5 kJ27%
Fat 19 g29%
Sodium 0 mg0%
Carbohydrate 46 g15%
Protein 51 g102%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Create an account now to save recipes & organize cookbooks