Turkish · Lunch
Pickled Sea Bass Salad
Poached sea bass fillet marinated in lemon juice, red wine vinegar and red onion, then chilled and served over lettuce and cucumber. Turkish-style acidity with olive oil, sumac and pomegranate seeds provides bright finishing flavours to balance the delicate, flaky fish.
$7
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
348Calories
33.2gProtein
19.6gFat
14.8gCarbs
7.9gSugar
3.2gFiber
732mgSodium
64mgChol
3.1gSat Fat
652mgPotassium
72mgCalcium
1.8mgIron
2.1mcgVitamin B12
28mgVitamin C
gluten-free
low-carb
low-cholesterol
low-calorie
mediterranean
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Pat the sea bass fillet dry, season lightly with salt and pepper, then slice the onion thinly and tear the lettuce into bite-sized pieces.
2
Poach
Place the fillet in barely simmering water over medium-low heat and poach 5 to 6 minutes until opaque and flaking easily.
3
Chill
Flake the fish into chunks, combine with lemon juice, red wine vinegar, red onion and sumac in a shallow dish, cover and refrigerate 30 minutes.
4
Plate
Toss lettuce and sliced cucumber with 1 tbsp olive oil, pile the pickled fish and onion on top with a slotted spoon, drizzle remaining oil, scatter dill and pomegranate seeds, serve cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g sea bass fillet
- 4 tbsp4 tbsp lemon juice
- 4 tbsp4 tbsp red wine vinegar
- 11 red onion
- 2 tsp2 tsp sumac
- 4 tbsp4 tbsp olive oil
- 22 small handful lettuce
- 11 cucumber
- 2 tbsp2 tbsp fresh dill
- 4 tbsp4 tbsp pomegranate seeds
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
