Sea bass fillets on shrimp, avocado, mango, salsa

Ingredients for 4 servings:

• 3 fish(s) (sea bass) 350 g each
• 100 g king prawns in garlic oil
• 4 spring onions
• 2 red chili peppers
• 1 garlic clove(s)
• 1 avocado(s)
• ½ mango(s), ripe but firm
• 1 lime(s)
• Salt
• 3 tbsp olive oil
• Coriander leaves or parsley sprigs for decoration

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

For the salsa, thinly slice the spring onions. Halve the chili peppers lengthwise and scrape out the seeds. Leave the septums intact to make the salsa a little spicier. Cut the chili peppers crosswise into fine strips. Finely dice the garlic clove. Peel and halve the avocado, remove the pit, and finely dice the flesh. Sprinkle with a little lime juice to prevent discoloration. Peel half the mango and finely dice the flesh. Dry the shrimp with kitchen paper and cut into thick slices. Place all ingredients in a large bowl and mix well. Season with the remaining lime juice and a little salt. Let rest for 15-30 minutes, turning occasionally. The fishmonger will have already scaled and gutted the fish. Wash the fish inside and out, dry with kitchen paper, and fillet it. Cut out the long bones in the belly area using a filleting knife, flattening along the bone. This is the quickest way. Remove any remaining fine bones with tweezers or tongs. Cut the fillets crosswise into three pieces. Heat olive oil in a pan, add a little salt to the sea bass fillets, and sear them skin-side down. After a minute, reduce the heat to low and finish cooking. The thin fillets don’t need to be turned; you can easily follow the cooking process and see how the translucent flesh slowly turns white. The skin-side down, the fish will be crispy. Divide the salsa among plates and arrange the fillets on top. Garnish with a few sprigs of cilantro or parsley.