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Pesto Pasta with Roasted Sea Bass and Sauce Vierge

Roasted sea bass served over pesto-tossed tagliatelle with blanched broccoli and a warm tomato and lemon sauce vierge.

HealthyQuickSeafoodPastaSea BassPesto

Estimated Nutrition

Per Serving Total
Calories 1358.2 kcals 1358.2 kcals
Carbohydrates 44.5 grams 44.5 grams
Fat 110.1 grams 110.1 grams
Protein 52.4 grams 52.4 grams
Cook Time
10 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
25
g
Parmesan
grated
Fruits
0.5
piece
Lemon
juice only
GrainsCereals
150
g
Tagliatelle
fresh, cooked, kept warm
NutsSeeds
3
handful
Basil
fresh leaves
25
g
Pine Nuts
2
clove
Garlic
finely chopped
1
pinch
Salt
1
pinch
Black Pepper
freshly ground
1
clove
Garlic
finely chopped
OilsFats
3
tbsp
Olive Oil
for pesto
1
tbsp
Olive Oil
for roasting fish
2
tbsp
Olive Oil
for sauce vierge
Seafood
0.5
piece
Sea Bass
fillet, skin scored
Vegetables
1
piece
Tomato
vine, seeds removed, chopped
1
handful
Broccoli
florets, blanched

Steps

  • Preheat the oven to 180°C.
  • Pulse all pesto ingredients in a food processor until smooth.
  • Sear the oiled and seasoned sea bass in a hot griddle pan on both sides.
  • Transfer the fish to the oven and roast for 4 to 5 minutes until cooked.
  • Heat the sauce vierge ingredients gently in a pan for 4 to 5 minutes.
  • Toss the cooked tagliatelle with the pesto.
  • Top the pasta with the sea bass and garnish with broccoli and sauce vierge.