Summer Seabass with corn and heirloom salsa

Looking for to add some colourful seafood flare to your summer menu? Try this baby. You can substitute the seabass for any other white fish of your choice—even scallops!



2 handfuls of baby heirloom tomatoes
Sea salt and pepper
2 fillets of seabass
3 tbsp coconut oil, divided
 ¼ cup corn
 ½ bell pepper
2 handfuls of mixed greens
Olive oil
 ½ lemon


Preheat oven to 400F. Cut ¾ of the baby heirloom tomatoes in half and place all tomatoes in a roasting pan. Drizzle with 1 tbsp of coconut oil and a pinch of sea salt and pepper. Bake for 25-30 minutes. Set aside when finished.

Drizzle the seabass with 1 tbsp of coconut and a pinch of sea salt and pepper. Bake at 400F for 10-15 minutes, or until cooked through. In the meantime, heat the remaining coconut oil in a saucepan and sautée the corn and bell pepper for 5 minutes. Add the roasted tomatoes and sautée for 2 more minutes.

Place a handful of greens on each plate and drizzle with olive oil and a squeeze of lemon. Add the seabass to the greens and then top with the vegetable mixture. Season with salt and pepper. Bon app!

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