Sea Bass Fillet with Cucumber, Tomato & Avocado Salad


  • 4 fresh sea bass fillets (140-180gr ea.)
  • 3 fresh, medium sized tomatoes
  • 1 cucumber
  • 1 ripe black hass avocado
  • 10 fresh peppermint leaves
  • 1 lime zest and juice
  • 2 lemons
  • 100ml olive oil
  • salt & pepper
  • sakura mix (various sprouts)


Rinse the vegetables. Peel the cucumber, skin the tomatoes and remove their seeds. Cut the cucumber and the tomatoes into tiny dice. Do the same for the avocado. Put all the ingredients in a basin and season with finely chopped peppermint, lime zest, lime juice, a drizzle of olive oil, some salt and pepper. Set aside to marinate. To make the sauce, use 3 parts olive oil and 1 part lemon juice. Add salt and pepper and cook the fillets on the grill, skin side down, with a drizzle of olive oil.


Place the salad at the center of the plate and the sea bass on top. Sprinkle with the olive-oil & lemon sauce and garnish with the sprouts.

Cooking alternative You may cook the fillets in a frying pan, instead of using a grill.