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Sea Bass with Quinoa and Herb Salad, Coriander Mayonnaise and Crispy Onions

Pan-fried sea bass served over a vibrant herb quinoa salad with homemade coriander mayonnaise and spiced crispy onion rings.

HealthyFishSeafoodSpringQuinoaHerb
Estimated Nutrition
Calories
1212.6
kcal / serving
4850.2 kcal total
Carbs
54.6g
per serving
218.2 g total
Fat
98.9g
per serving
395.4 g total
Protein
28.9g
per serving
115.6 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
2
tbsp
Caster Sugar
CondimentsSauces
150
ml
Rice Wine Vinegar
2
tsp
White Wine Vinegar
1
tsp
Dijon Mustard
Dairy
2
piece
Egg Yolks
free-range
2
piece
Eggs
beaten, free-range
50
g
Unsalted Butter
Fruits
75
g
Sultanas
1
piece
Lemon
juice only
GrainsCereals
400
g
Quinoa
60
g
Plain Flour
60
g
Gram Flour
Liquids
1
tbsp
Yuzu Juice
NutsSeeds
0.25
bunch
Basil
0.25
bunch
Coriander
0.25
bunch
Mint
3
bunch
Coriander
leaves picked
1
tsp
Ground Coriander
4
tbsp
Coriander
chopped fresh
2
tbsp
Cumin Seeds
toasted
2
tbsp
Coriander Cress
for garnish
OilsFats
50
ml
Olive Oil
300
ml
Vegetable Oil
for mayonnaise
3
tbsp
Vegetable Oil
for frying plus extra if required
Seafood
2
piece
Sea Bass Fillets
skin removed
Vegetables
1
bunch
Turnips
baby
1
bunch
Carrots
baby
1
piece
Red Onion
cut into petals
3
piece
Onions
sliced into rings
2
tbsp
Basil Cress
for garnish

Method

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