Wild Rice Medley with Sea Bass
This elegant Wild Rice Medley with Sea Bass combines the nutty bite of Tilda Giant Wild Rice and tender split yellow peas, both simmered until perfectly cooked. A zesty dressing of olive oil, lemon zest and juice, garlic, and wholegrain mustard infuses the grains with bright, savoury flavour, while fresh parsley adds a fragrant finish. The dish is topped with pan-fried sea bass fillets, seasoned and seared until golden and flaky. Simple yet refined, this recipe is ideal for a light, nutritious dinner that's easy to prepare yet impressive enough for entertaining. Serve hot for a wholesome, satisfying meal.
- 31 - 60 Minutes
- Easy
- Serves 4
How to make Wild Rice Medley with Sea Bass
Method
Ingredients
Ingredients
- 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
How to make Wild Rice Medley with Sea Bass
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Soak Wild rice grains overnight in a bowl of water.
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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.
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Meanwhile in a separate bowl add olive oil, lemon zest, lemon juice, crushed garlic, mustard, salt and pepper and whisk to make a dressing.
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Pour the dressing onto the Giant Wild rice & split peas, add parsley and mix well.
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Pan fry the Sea Bass for approx. 10 minutes, season to taste. Serve piping hot.
