Pan-Fried Sea Bass With Dill & Parsley Pesto
1 tsp frying oil
2 sea bass fillets
Lemon cut into wedges
For the pesto:
2 cups of fresh dill
2 cups of fresh parsley
2 tbsp olive oil
½ cup pine nuts lightly toasted
1 clove garlic crushed
Put the pine nuts in a food processor and blitz on high for a minute then add the dill, parsley, garlic, and olive oil, and a good pinch of salt before blitzing again until you have a nice consistency.
Heat your frying pan until it’s nice and hot, meanwhile rub some salt and pepper onto the skin of the sea bass. Once your pan is ready, drizzle the oil into the pan then immediately place the fish skin side down and cook for about 2 minutes or until you notice some colour forming on the edges of the skin. Then, delicately flip the fillets over and continue to cook for minute or so on the flesh side. Gently remove from the pan and pat dry with kitchen paper while allowing the fish to rest. Serve skin side up with a generous drizzle of pesto and a wedge of lemon.