Pan Fried Sea Bass with Crispy Potatoes & Lemon Pesto

Name: Pan Fried Sea Bass with Crispy Potatoes & Lemon Pesto
Prep time: THMS
Cook time: THMS
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

Prep Time

5 mins

Cook Time

15 mins

Serves

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

Recipe products

How to make the recipe

Step 1

Place the potatoes in a pan of lightly salted boiling water. Reduce the heat and simmer for 5 minutes, then drain well.

Step 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.

Step 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.

Step 4

Serve the Sea Bass on top of the crispy potatoes and with Tenderstem broccoli. Spoon some extra Zesty Lemon Pesto on top.