Pan-Fried Sea Bass with Fennel Pesto and Tomato Salsa

Pan-fried sea bass served with a creamy fennel and nut pesto and a zesty tomato coriander salsa.

Healthy Dinner Seafood High Protein Gluten Free

Estimated Nutrition

Calories

631.1

kcal / serving

2524.4 kcal total

Carbs

6.6g

per serving

26.2 g total

Fat

51.2g

per serving

204.8 g total

Protein

38.7g

per serving

154.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

dash

Tabasco Sauce

Dairy

Parmesan

freshly grated

Fruits

0.5

piece

Lemon

juice only

NutsSeeds

pinch

Salt

for seasoning

pinch

White Pepper

freshly ground

pinch

Coriander

ground

tbsp

Dill

chopped fresh

Pine Nuts

toasted

tbsp

Almonds

ground

tbsp

Coriander

fresh leaves

OilsFats

tsp

Olive Oil

for rubbing fish

100

Olive Oil

for pesto

tbsp

Sesame Oil

for salsa

Seafood

600

Sea Bass

4 fillets of 150g each

Vegetables

bulb

Fennel

roughly chopped

150

Cherry Tomatoes

cut in half

punnet

Pea Shoots

for garnish

Method

Trim the sea bass fillets into squares and score the skin side.

Rub the fillets with olive oil and season with salt, white pepper, and ground coriander.

Fry the fish skin-side down in a hot pan for 3 minutes.

Turn the fish and cook for 1 to 2 minutes until cooked through.

Blend the fennel in a food processor to a fine purée.

Pulse in the dill, pine nuts, ground almonds, and parmesan.

Blend in the olive oil until a porridge-like consistency is reached and season to taste.

Combine tomatoes, lemon juice, sesame oil, Tabasco, and coriander leaves in a bowl.

Serve the fish on the fennel pesto, garnish with salsa and pea shoots.