Sea bass parcels with a colourful salad

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 482 Kcal, 47g Protein, 20g Carbohydrates, 24g Fat


  • Salad
  • 1 tin chickpeas (approx. 400 g), rinsed, drained
  • 300 g celery, thinly sliced, greens set aside
  • 250 g strawberries, sliced
  • 3 tbsp olive oil
  • 1 lime, rinsed with hot water; use grated zest and juice
  • 0.25 tsp salt
  • a little Tasmanian mountain pepper
  • Fish parcels
  • 4 sea bass (organic), filleted by the fishmonger, skin removed
  • 2 tbsp lemon juice
  • 0.25 tsp salt
  • a little Tasmanian mountain pepper
  • 0.5 bunch basil
  • To fry
  • 1 tbsp peanut oil

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  • Salad

    Mix the chickpeas, celery and strawberries. Add the oil, lime zest and lime juice, mix and season.
  • Fish parcels

    Place the fish fillets on the work surface, drizzle with lemon juice, season. Arrange approx. 4 basil leaves on top of each fillet, roll up and secure with toothpicks.
  • To fry

    Heat the oil in a large non-stick frying pan, reduce the heat. Fry the fish parcels for approx. 1 1/2 mins. on each side, serve with the salad.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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