• Salads & Side Dishes

  • Summer recipes

Pan Fried Sea Bass with Crispy Potatoes & Lemon Pesto

When delicate Sea Bass meets Zesty Lemon Pesto, the perfect match is made. Bright, light, buttery and served with golden crispy potatoes.

15

Minutes

2

Servings

INGREDIENTS

  • 450g potatoes, washed and cut into 1.5 cm cubes
  • 1 tablespoon freshly chopped rosemary or 1 teaspoon dried rosemary
  • Salt
  • Freshly ground black pepper
  • 2 Sea Bass fillets
  • 1 tablespoon olive oil
  • ½ 190g jar Sacla’ Zesty Lemon Pesto
  • Tenderstem broccoli, to serve

INSTRUCTIONS

  1. Place the potatoes in a pan of lightly salted boiling water. Reduce the heat and simmer for 5 minutes, then drain well.
  2. Heat a large non-stick frying pan over a medium heat. Add the olive oil and stir in the drained potatoes, rosemary and season well. Cook for 6-8 minutes, turning frequently until lightly golden. Remove and keep warm.
  3. Season the Sea Bass on both sides. Add to the pan skin-side down and cook for 3 minutes or until the skin is crisp. Carefully turn over the fish and cook for a further 2 minutes. Add some Zesty Lemon Pesto on top of the Sea Bass and then remove the pan from the heat.
  4. Serve the Sea Bass on top of the crispy potatoes and with Tenderstem broccoli. Spoon some extra Zesty Lemon Pesto on top.