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Sea bass on minted cucumber mango salad with beluga lentils

July 29th, 2016

Another delicious sommer recipe awaits you in the Low Carb Boxes in week 32 (delivery 10./12.08.2016). After the wild rice salad from last week, we have created a refreshing fish recipe for you which is simple and delicious.

Rich in fibres and filling lentils, combined with a fresh cucumber-mango-salad and seared gilthead filet. A balanced meal low in fat and high in nutrients and proteins.


A refeshing whitewine like a pinot gris or a chardonnay go well with this recipe.

Download recipe
30 min.418 kcal.4 pers.


  • Sea bass fillet 480g1  pcs
  • Mango1  pcs
  • Slicing cucumber2  pcs
  • Mint20  g
  • Beluga lentils300  g

Good to have at home

  • Salt
  • Pepper
  • Olive oil
  • Garlic cloves1 pcs
  • Vegetable broth
  • Lemon juice

How to do:


  • Cook the beluga lentils for 20 min. in simmering vegetable broth until tender. Drain them into a colander afterwards and briefly rinse them with cold water. Re-transfer them to the pot. Fold in a dash of olive oil and a dash of lemon juice. Season to taste with a pinch of salt.
  • Meanwhile, peel and press the garlic clove. Peel the mango and cut the flesh off the core. Cut the flesh into fine cubes. Wash and halve the cucumbers. Discard the seeds with a spoon. Finely cube the cucumber. Wash, dry and finely chop mint. In a bowl, combine mango, cucumber, garlic and mint. Fold in 1-2 tbsp. olive oil, a dash of lemon juice, a slight pinch of salt and some freshly ground black pepper.
  • Drain and rinse the sea bass fillets. Pat them dry with kitchen paper. Heat some olive oil in a larger pan and fry the fillets for 4 min. on medium heat on one side. Turn the fillets once and fry them for another 30-60 seconds to your liking. Drain them on kitchen paper afterwards.


  • Add the beluga lentils to plates. Top with the fish fillets and and minted cucumber mango salad. Drizzle with some good olive oil if desired. Serve with some freshly ground black pepper.