Seabass with Asian Pesto
This Seabass with Asian Pesto is light, fresh, fragrant and quick to make! Winner!
Ingredients
- 25ml olive oil
- 4 Sea bass fillets
- 1 clove garlic, chopped
- 2 thai shallot sliced
- 1 carrot julienned
- 1 courgette julienned
- 1 leek julienned
For the Asian Pesto:
- 1 green chilli, diced
- 2tbs palm sugar
- 50ml soy
- 15ml fish sauce
- 2 limes, juiced and zested
- 1 bunch coriander
- 1 small bunch mint
- 1 x 5cm galangal chopped
- 2 cloves garlic chopped
- 1 Thai shallot, peeled and chopped
- 50ml veg oil
Method
Heat the oven to 200c.
Drizzle ½ the oil onto a large baking tray. Place the fish skin side down, season and drizzle the remaining oil on the fish, then roast for 3 to 4 minutes.
In a large non stick frying pan drizzle the oil in. When hot add the garlic, shallots and vegetables cook for 1 to 2 minutes.
To make the salsa, blitz all the ingredients together in a food processor.
Pile the vegetables into the centre of the plates, top with fish and spoon over sauce.
Ingredients
- 25ml olive oil
- 4 Sea bass fillets
- 1 clove garlic, chopped
- 2 thai shallot sliced
- 1 carrot julienned
- 1 courgette julienned
- 1 leek julienned
For the Asian Pesto:
- 1 green chilli, diced
- 2tbs palm sugar
- 50ml soy
- 15ml fish sauce
- 2 limes, juiced and zested
- 1 bunch coriander
- 1 small bunch mint
- 1 x 5cm galangal chopped
- 2 cloves garlic chopped
- 1 Thai shallot, peeled and chopped
- 50ml veg oil
Method
Heat the oven to 200c.
Drizzle ½ the oil onto a large baking tray. Place the fish skin side down, season and drizzle the remaining oil on the fish, then roast for 3 to 4 minutes.
In a large non stick frying pan drizzle the oil in. When hot add the garlic, shallots and vegetables cook for 1 to 2 minutes.
To make the salsa, blitz all the ingredients together in a food processor.
Pile the vegetables into the centre of the plates, top with fish and spoon over sauce.
