Sea bass with brown rice salad tzatziki
Prep time: 30 minsTotal time: 
Sea bass with brown rice salad tzatziki
This Greek-inspired fish dish will bring those summer-holiday vibes to a chilly British evening
Prep time: 30 minsTotal time: 
Spencer Lengsfield
Spencer Lengsfield
Ingredients
- 1 cucumber, halved lengthwise, seeds removed
- 100g 0% fat Greek yogurt
- juice of 2 lemons, plus extra slices to serve
- ½ x 20g pack dill, roughly chopped
- 1 x 250g pack Tilda Microwave Wholegrain Basmati & Quinoa
- ½ red onion, finely diced
- 75g pitted kalamata olives, halved
- 50g Aleyna Pickled Chilli Peppers, drained and sliced
- 1 tbsp olive oil, plus extra to drizzle
- 180g sea bass fillets
Step by step
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For the tzatziki, grate half the cucumber over a clean tea towel and squeeze out all excess moisture. Add the grated cucumber to a bowl with the yogurt, juice of 1 lemon, half of the dill and some seasoning. Set aside.
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For the rice salad, microwave the rice according to pack instructions. Dice the remaining cucumber half. Let the rice cool slightly before adding to a bowl with the diced cucumber, onion, olives, pickled peppers, remaining dill and remaining lemon juice. Season.
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Add the oil to a non-stick pan over a medium-high heat. Pat dry and season the sea bass, then place in the pan, skin-side down, with a weight on top to stop it curling up. Cook for 3 minutes or until you can see that the edges are crisp and golden brown. Flip, then cook for a further minute on the other side or until opaque and cooked through. Pat with kitchen roll to absorb excess oil, then plate with the rice salad, tzatziki, the lemon slices and an extra drizzle of oil, if you like.
