The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 1 handful of fresh coriander
- 2 sea bream fillets (Fish)
- 1 unwaxed lime
- 1 chilli
-
80g brown rice(100% Brown Rice)
- 1 mango
-
140g sweetcorn(sweetcorn, water, salt)
- 1 onion
- 1 avocado
- 1 pepper
Allergens
Contains:
Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 123Kcal | 700Kcal |
| 516kJ | 2930kJ | |
| Fat | 6.5g | 37g |
| of which saturates | 1.3g | 7.6g |
| Carbohydrates | 11g | 62g |
| of which sugars | 4.0g | 23g |
| Protein | 5.4g | 31g |
| Salt | 0.12g | 0.68g |
| Fibre | 2.3g | 13g |
Ingredients
Ingredients
- 1 pepper (use half)
- 1 mango (use half)
-
140g sweetcorn (use half)(sweetcorn, water, salt)
- 1 unwaxed lime (use half)
- 1 chilli (use half)
- 1 avocado (use half)
-
80g brown rice (use half)(100% Brown Rice)
- 2 sea bream fillets (use half) (Fish)
- 1 handful of fresh coriander (use half)
- 1 onion (use half)
Allergens
Contains:
Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 130Kcal | 744Kcal |
| 543kJ | 3115kJ | |
| Fat | 7.3g | 42g |
| of which saturates | 1.4g | 8.3g |
| Carbohydrates | 11g | 62g |
| of which sugars | 4.0g | 23g |
| Protein | 5.3g | 31g |
| Salt | 0.12g | 0.68g |
| Fibre | 2.3g | 13g |
1/3 daily fibre
4 of 5 a day
Low sat fat
Crispy Sea Bream with Avocado & Mango Salsa
This weeknight dish screams fresh flavour. Think responsibly-sourced sea bream, cooked until crispy and golden. A sweet and zingy avocado and mango salsa. All served over a bed of fluffy brown rice studded with corn. It doesn't get tastier or fresher than this.
Cooking Instructions
Cooking Instructions
Before you start
- Line a baking tray with silver foil
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a grater, a peeler & a medium bowl
Cook the rice
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Prep the salsa
- Peel the mango, then dice into 1cm chunks, along with the avocado and pepper. Deseed and finely dice the chilli. Roughly chop the coriander. Zest and halve the lime
- Place all into the medium bowl and mix with the juice and zest from the lime and 1 tsp of oil
Get grilling
- Turn the grill to high (240C)
- Drain the sweetcorn. Cut the onion into 6 wedges
- Place both onto one side of the foil-lined baking tray, drizzle with 1 tsp oil and season with a pinch of salt
- Grill for 4-6 mins
Grill the sea bream
- Add the sea bream skin-side up onto the other side of the foil-lined tray. Season with salt and drizzle with 1 tsp oil
- Return to the oven and grill for 8 mins, until the fish is cooked through and the veg is soft and charred
Finish the rice & plate up
- Return the cooked rice to the saucepan. When ready, add the onion and corn to the rice pan and mix to combine. Season with salt
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the crispy sea bream between plates, with the onion rice and mango salsa alongside
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