Sea Bass and Mango Salad

Ingredients

• 200 g field lettuce
• 60 g peeled almond kernels
• 1 Mango
• 0.5 pomegranate
• 400 g sea bass fillet (boneless)
• Salt
• Pepper (freshly ground)
• flour (for dusting)
• 9 tbsp Olive oil
• 2 tbsp lemon juice
• 4 tbsp Honey

Instructions

1. 1.

   Wash, trim and dry the field lettuce. Roast the almonds in a dry pan and roughly chop them. Peel, pit and slice the mango into thin strips. Halve the pomegranate and remove the seeds.

2. 2.

   Rinse the fish, pat it dry with paper towels and season with salt and pepper. Dust with flour and sear in a non‑stick skillet over medium heat using 3 tbsp hot olive oil for a total of 8–10 minutes from all sides.

3. 3.

   Arrange the field lettuce on plates, then top with mango, almonds and pomegranate seeds. Slice the fish into pieces and lay them atop the salad. Drizzle everything with the remaining olive oil, lemon juice and honey, and serve immediately.