Name: Mexican Sea Bass With Pico De Gallo Salsa
Prep time: 10 min
Cook time: 12 min
Yield: 2
Ingredients: 4 sea bass fillets or similar fish; 2 tbsp extra virgin olive oil, plus extra for greasing; A few sprigs of fresh coriander, to garnish; Lime wedges (optional); For the pico de gallo salsa; 6 cherry tomatoes; Salt and freshly ground black pepper; 3 spring onions or 1 small shallot, peeled and finely chopped; 2 avocados, peeled, stones removed, cut into bite-size cubes; Finely grated zest and juice of 1 lime; ½ red, orange, yellow or green pepper, cut into 3cm/1¼in dice; 2 tbsp extra virgin olive oil, plus extra for greasing; 1 small clove garlic, peeled and finely chopped; A small handful of fresh coriander, leaves and stalks finely chopped; ¼-½ green or red chilli, finely chopped

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