Sea bass, crispy quinoa, chipotle bean purée, tomatillo salsa

Name: Sea bass, crispy quinoa, chipotle bean purée, tomatillo salsa
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: European, American
Ingredients: 400g tin of kidney beans; 1 clove garlic; 1 tsp Cumin; 1 tsp ancho chilli powder; 1 tsp miso paste; 1 lime zest and juice; 70g chipotle in adobo; 250g cooked red and white quinoa; 1 clove garlic; 1 tsp smoked paprika; 1 tbsp olive oil; 150g tomatillos; 1 green chilli; 20g coriander; 1 clove garlic; 1/4 onion; 180g sea bass fillet; 2 tbsp olive oil

4 steps

Prep:5minCook:15min

Pan fried sea bass, creamy, smoky beans, crispy roasted quinoa and a sharp salsa. Very delicious and very quick.

Updated at: Mon, 07 Jul 2025 19:06:02 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories683 kcal (34%)

Total Fat28.6 g (41%)

Carbs73.2 g (28%)

Sugars11.3 g (13%)

Protein36.6 g (73%)

Sodium1115.9 mg (56%)

Fiber17 g (61%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Instructions

Step 1

Toss together the quinoa ingredients, season and roast in an air fryer or oven for 15 minutes at 180c.

Step 2

Season the sea bass fillets then fry in the olive oil until crisp and nearly done (3-4 minutes). Sit them on top of the quinoa for the last couple of minutes of cooking.

Step 3

Combine the purée ingredients in a blender (including the water from the beans) and blend until smooth. Pour into the pan you used for the fish to warm through and soak up the oils and any crispy bits.

Step 4

Blend the salsa ingredients then assemble the plate: bean purée, then quinoa, then fish and some salsa on top.