- small handful fresh basil leaves
- 1 tbsp pine nuts
- 3 tbsp olive oil
- 1 garlic clove
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 1 sea bass fillet
- salt and freshly ground black pepper
- 1 tomato, chopped
- 1 tbsp pine nuts
- 2 tbsp olive oil
- ½ lemon, zest and juice
- For the pesto dressing, blend all the pesto dressing ingredients in a food processor to a coarse paste.
- For the sea bass, heat the olive oil in a frying pan over a medium heat. Fry the sea bass, skin-side down, for 3-4 minutes and season, to taste, with salt and freshly ground black pepper. Turn the sea bass fillet over and fry for a further 3-4 minutes, or until the skin is crisp and golden-brown and the fish is cooked through. Remove from the pan and set aside on a serving plate.
- Mix the tomato, pine nuts, olive oil, lemon zest and juice in a bowl. Season, to taste, with salt and freshly ground black pepper.
- To serve, spoon the tomato and pine nut mixture over the sea bas, then spoon over the pesto dressing.