Sea Bass on Fragrant Rice with Caramelized Cherry Tomatoes and Mango

Ingredients

• 2 tbsp butter (30 g)
• 250 g Oryza Selection Kamalis fragrant rice
• Salt
• 300 g cherry tomatoes (some whole)
• 2 sage leaves
• 200 g mango flesh
• 2 tbsp olive oil
• juice of ½ organic lemon
• Pepper
• 4 sea bass fillets (125 g each)

Instructions

1. 1.

   Heat 1 tbsp butter in a pot. Add Oryza Selection Kamalis and stir until grains are slightly translucent. Then add 375 ml boiling salted water. Cook rice covered over medium heat for about 11 minutes, or until the water is fully absorbed.

2. 2.

   Meanwhile wash and halve cherry tomatoes; leave some whole. Wash sage leaves, pat dry and chop finely. Dice mango flesh into cubes.

3. 3.

   Heat 1 tbsp olive oil in a large pan. Add tomatoes and cook while turning over medium heat for 4–5 minutes. Add sage and mango cubes and cook for another 2 minutes. Splash with lemon juice. Season everything with salt and pepper.

4. 4.

   Simultaneously, rinse sea bass fillets, pat dry, and season with salt and pepper. Heat remaining oil and butter in a pan. Brown the fish skin side down for 4 minutes over medium‑high heat; flip, turn off the burner, and let it rest.

5. 5.

   Finally fluff the rice with a fork. Plate the rice topped with tomatoes and mango. Place the sea bass fillets on top and serve immediately.