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Grilled sea bass on a spring bed with pesto

Grilled sea bass on a spring bed with pesto

PESTO
20 g pine nuts
100 ml olive oil
1 bundle of fresh basil
1 garlic clove
40 g grated Parmesan cheese
SPRING BED
4 green asparagus
4 white asparagus
1 handful of French beans
1 handful of green beans
½ cauliflower
1 cup of young peas
dash of sesame oil
1 courgette
seasoning salt
1 tsp. vegetable stock
4 sea bass
roasted pine nuts

The pesto:

  1. Roast the pine nuts briefly in a dry pan.
  2. Place the olive oil, basil, garlic, pine nuts and Parmesan cheese in a mini chopper or blender and mix into a paste.

The spring bed:

  1. Wash and cut the asparagus, beans, cauliflower and peas, cutting the beings smaller than the other vegetables.
  2. Fry the vegetables in a wok with a dash of sesame oil.
  3. Make spirelli from the courgette, using a spiral cutter. 
  4. And this close to the end and fry for 1 more minute. 
  5. Season to taste with seasoning salt and the vegetable stock.
  6. Fry the sea bass fillet on the grill.
  7. First place the spring vegetables on the plate, topping this with the sea bass and crowning it with the pesto. 
  8. Garnish with the pine nuts.