Ingredients

Steps

• Process the basil, pine nuts, olive oil, and garlic into a coarse pesto paste.
• Heat 15ml of olive oil in a pan over medium heat.
• Fry the sea bass skin-side down for 4 minutes and season with salt and pepper.
• Flip the fish and fry for another 4 minutes until golden and cooked through.
• Combine the chopped tomato, pine nuts, 30ml of olive oil, lemon zest, and lemon juice.
• Spoon the tomato mixture and pesto dressing over the fish to serve.