Mexican Sea Bass, Mango, Avocado and Wholegrain Rice

Beautifully soft sea bass, creamy avocado and juicy mango, what's not to like! This dish is ready in the time it takes to boil your rice. Add a tortilla under the rice or swap the seabass for prawns if you prefer.

Prep: 5mins

Cook: 15mins

Ready in: 20mins

Serving Size: 2

Dietary info: Dairy Free Baby-Friendly Family Food Fish Lunch/Dinner Pregnancy Friendly


  • 250g wholegrain rice
  • 1 teaspoon of cumin
  • 1 teaspoon of ground coriander
  • 2 seabass fillets
  • 1 knob of butter
  • Juice of 1 lime
  • 1 mango
  • 1 avocado
  • Fresh coriander

How To Make It

  • Step 1.

    Cook the rice according to packet instructions
  • Step 2.

    Sprinkle a teaspoon of cumin and group coriander over the seabass then gently cook the sea bass in a pan. Fry for 2 mins in a little oil, flip over then fry for another 2 mins. Add a spoonful of butter and a squeeze of lime. Dont cook it any longer than that, remove from the heat.
  • Step 3.

    Slice an avocado and mango and arrange half on a wrap. Top with the rice then the sea bass and top with lime juice, a dash of hot sauce and coriander.

Serve & Enjoy

Nutritional Info

Seabass is a strong source of A and B vitamins, omega-3 fatty acids, protein and lots of other fabulous nutrients

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