Coriander Pesto Crusted Sea Bass

sea bass coated in coriander cashew nut pesto

This vibrant pesto sea bass is a delicious and healthy way to eat fish. The nutty coriander pesto with chilli, garlic and lemon gives it a great flavour!

Course fish, Main Course

Cuisine Mediterranean

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 285kcal

Author Corina Blum

Ingredients

60 g coriander leaves and stalks
50 g cashew nuts
1 clove garlic roughly chopped
1 green chilli pepper
1 lemon juiced
2 tablespoon extra virgin olive oil
600 g sea bass fillets
Pinch Salt
Pinch Black pepper

Metric - US Customary

Instructions

Put the cashew nuts into a dry frying pan and toast them until they are turning golden. Keep tossing the pan so they don't burn.
Put all the pesto ingredients into a food processor and blitz until everything is well combined.
Heat a little oil in a frying pan and fry the sea bass for about 5 minutes until almost cooked through.
Put a tablespoon of the pesto on each sea bass fillet and press it down so it coats the whole of the top of the sea bass.
Transfer the frying pan to the grill/broiler and cook for about 3-4 minutes or until the sea bass is fully cooked.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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