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🍽️ Sea bass on aromatic rice with caramelized cherry tomatoes and mango

497 kcal · 30 min · 4 servings

Ingredients

• 2 tbsp butter (30 g)
• 250 g ORYZA (Selection Kamalis fragrant rice)
• salt
• 300 g cherry tomatoes (including some on the vine)
• 2 leaves sage
• 200 g mango flesh
• 2 tbsp olive oil
• juice of one ½ organic lemon
• pepper
• 4 sea bass fillets (125 g each)

Instructions

1. 1. Melt 1 tablespoon of butter in a pot.
2. 2. Add the ORYZA Selection Kamalis rice and roast it while stirring constantly until the grains become slightly translucent.
3. 3. Pour in 375 milliliters of boiling, salted water.
4. 4. Cover the pot and let the rice cook on medium heat for about 11 minutes until the liquid is fully absorbed.
5. 5. Wash the cherry tomatoes and halve them.
6. 6. Rinse the tomatoes only at the stem to avoid damaging them.
7. 7. Wash the sage, shake it dry, and chop it finely.
8. 8. Cut the mango flesh into small cubes.
9. 9. Heat 1 tablespoon of olive oil in a large pan.
10. 10. Add the tomatoes and fry them on medium heat for 4 to 5 minutes, turning them frequently.
11. 11. Add the chopped sage and mango cubes and cook everything for another 2 minutes.
12. 12. Deglaze the pan with lemon juice.
13. 13. Season the mixture with salt and pepper to taste.
14. 14. Rinse the sea bass fillets and pat them dry with kitchen paper.
15. 15. Season the fillets with salt and pepper.
16. 16. Heat the remaining oil and butter in a separate pan.
17. 17. Fry the fish on the skin side for 4 minutes until golden brown on medium to high heat.
18. 18. Turn the fish once and turn off the heat to let it finish cooking in the residual heat.
19. 19. Fluff the finished rice with a fork.
20. 20. Plate the rice together with the tomatoes and mango.
21. 21. Place the fish fillets on top and serve the dish.

Nutrition per serving

• kcal: 497
• Protein: 28 g · Fett/Fat: 17 g · Carbs: 57 g