Fried Sea Bass with Rice and Salsa

Servings: 4

Ingredients

4 small Sea Bass

1 green Plantain, cut into 1cm pieces

1 tsp Lemon Juice

2-3 tbsp Olive Oil

handful Plain Flour

Ingredients for the Salsa de Cebolla

1 red onion, sliced

3 Lemons, juice only

handful curly Parsley, chopped

1 Plum Tomato, sliced, seeds removed and juice reserved

1 Green Pepper, sliced

Olive Oil

To serve

2 cups of Long Grain Rice

1 avocado, sliced

Lettuce

Method

Sprinkle the sea bass with salt and pepper and leave to stand while you prepare the other ingredients.
Wash the rice 3 times under cold running water to remove the starch. Place in a small saucepan, add around 400ml of water, a pinch of salt and the lemon juice.
Bring to the boil, reduce the heat and add 1 tablespoon of oil. Simmer for 5-8 minutes until the rice is tender and the water has been absorbed.
For the plantain: in a small frying pan, pour in oil to a depth of 2cm and heat. Add the plantain slices and when golden but not completely cooked through, remove the slices from the frying pan, press down on them with a metal spatula and return to the pan until completely cooked and crisp. Keep warm.
Coat the seasoned fish in the flour.
In another frying pan, heat 1- 2 tablespoons of oil and add the sea bass. Cover and cook until tender. Remove from the pan and keep warm.
For the salsa de cebolla (onion salsa): sprinkle the onion slices with the lemon juice and a little salt and allow to stand.
Mix the parsley with the sliced onions, tomato and pepper. Add a little oil and reserved tomato juice to make a lush salsa.
To serve: place the rice in a dish, arrange a layer of lettuce over the rice and place the fish on top. Spoon on the salsa. Slice the avocado putting a few pieces on each dish, along with some of the plantain slices.