Ingredients
Method
125g Tilda Giant Wild Rice
4 Sea Bass fillets
100g split yellow peas
6 tbsps. olive oil
Zest & juice of 1 lemon
Handful chopped parsley
2 tsps. wholegrain mustard
1 clove crushed garlic
Pinch salt
Pinch pepper
4 Sea Bass fillets
100g split yellow peas
6 tbsps. olive oil
Zest & juice of 1 lemon
Handful chopped parsley
2 tsps. wholegrain mustard
1 clove crushed garlic
Pinch salt
Pinch pepper
- Soak Wild rice grains overnight in a bowl of water.
- Bring a pan of water to the boil. Add the Giant Wild Rice & split peas and cook at a simmer for 45 minutes, then drain off excess water.
- Meanwhile in a separate bowl add olive oil, lemon zest, lemon juice, crushed garlic, mustard, salt and pepper and whisk to make a dressing.
- Pour the dressing onto the Giant Wild rice & split peas, add parsley and mix well.
- Pan fry the Sea Bass for approx. 10 minutes, season to taste. Serve piping hot.
