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CCC Team Cookbook: Sea Bass with Ginger, Lime and Beetroot Hummus

So, if you’ve ever wondered what’s on our riders’ menu, take a look at our first recipe of 2020 which tastes delicious, looks impressive but won’t have you stressing over the cooker.

Sea Bass with Ginger, Lime and Beetroot Hummus

created by Mirko Sut


Fish and dressing 

Sea bass fillet (200 grams)

Juice and zest from 1/2 a lime

Small piece of ginger root

Salt (a pinch)

Two small handfuls of salad cress (this can be swapped out for another green leafy vegetable if you wish)


250 grams of chickpeas

1 tablespoon of Tahina

Juice of one lime

Beetroot (100 grams)

Salt (a pinch)

2 tablespoons of olive oil



  • Make the hummus by mixing all of the ingredients (chickpeas, tahina, line juice, beetroot, salt, and olive oil) into a smooth paste using a food blender
  • Leave the hummus to the side and move onto preparing the dressing


  • Grate the zest of 1/2 a lime
  • Peel a lobe of the ginger root and grate

  • Squeeze the juice of half a lime into your bowl with the dry ingredients and stir gently until it is all mixed together

  • Add a pinch of salt and stir once again

  • Leave the dressing to the side and move onto preparing and cooking the fish



  • Cut off the sides and remove out any remaining bones found in your pre-prepared fillet of sea bass
  • Cut the piece of sea bass into two equal parts

  • Fry (with the skin facing up) in a pan on a high heat for two minutes until golden brown

  • Finish in the oven at 180 degrees for four minutes


  • Place the two pieces of sea bass (skin facing down) on top of the two small handfuls of salad cress

  • Decorate the plate using the beetroot hummus, adding a handful of extra chickpeas

  • Finally, using a spoon, pour the dressing over the cooked sea bass and serve. Voilà!


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