Sea bass with cucumber salsa

Total time: 1hr 08m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 482 Kcal, 53g Protein, 13g Carbohydrates, 24g Fat


  • Vegetables
  • water
  • 6 spring onions incl. green parts
  • Fish
  • 4 sea bass (organic), approx. 500 g each
  • 2 garlic clove
  • 0.5 tsp sea salt
  • 2 lime
  • 2 tbsp olive oil
  • 0.5 tsp sea salt
  • Cucumber salsa
  • 2 tbsp olive oil
  • 2 tbsp white balsamic vinegar
  • 0.5 tsp sea salt
  • 1 slicing cucumbers
  • 2 tbsp flat-leaf parsley
  • 1 red chilli pepper
  • 125 g blueberries

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  • Vegetables

    Halve the spring onions, set aside. Boil the water. Blanche the spring onion greens for approx. 30 secs., remove with a slotted spoon, cool down immediately in ice-cold water, pat dry.
  • Fish

    Rinse the fish (inside and out) in cold water, pat dry, place on a baking tray lined with baking paper.
  • Salt the inside of the fish and thinly slice the garlic. Stuff the fish with the reserved spring onions and the garlic.
  • Rinse the limes in cold water, pat dry, cut into slices. Place the slices of lime on the fish, wrap in the onion greens.
  • Brush the fish with oil, season with salt. Roast the sea bream for approx. 28 mins. in the centre of an oven preheated to 200°C. Remove.
  • Cucumber salsa

    Combine the balsamic, oil and fleur de sel.
  • Peel the cucumber, cut in half lengthwise, remove the seeds and cut into small cubes. Deseed the chilli pepper, thinly slice the chilli pepper and parsley.
  • Add the vegetables and blueberries to the dressing, mix and serve with the fish.
  • Serve with:

    Fried potatoes

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Products used in this recipe

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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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