Grilled fillet of seabass with pesto crushed new potatoes recipe

Carlton Palmer created this seafood sensation on Come Dine With Me Footballers Special


  • 100g new potatoes
  • 20g basil, finely chopped
  • Olive oil
  • 50g Parmesan cheese
  • 1 garlic clove, crushed
  • 4 tomatoes, quartered and deseeded
  • Bunch of chives, finely chopped
  • 2 spring onions, finely chopped
  • 8 black olives, finely chopped
  • 8 green olives, finely chopped
  • Juice of ½ lemon
  • 4 line-caught sea bass fillets
  • Salt and pepper
  • 50ml balsamic vinegar
  • 50g clear honey


  1. Preheat the oven to 180°C/gas mark 4. Boil the new potatoes in plenty of seasoned water then drain and mix with the basil. Add 50ml olive oil, Parmesan cheese and 1 crushed garlic clove. Season then crush using the back of a spoon.

  2. For the sauce vierge place the tomatoes in a large bowl and mix in the chives, spring onions, the lemon juice and a drizzle of olive oil.

  3. To cook the sea bass, drizzle a roasting tray with olive oil and place the fish on top. Season well and bake for 13-15 minutes.

  4. Mix balsamic vinegar with the honey and stir until it forms a syrup.

  5. Serve the potatoes in the middle of the plate with the sauce vierge around the outside. Drizzle the balsamic syrup around the edge of the plate and place the sea bass on top of the potatoes.

Recipe by Christian Kent from Christians Restaurant, Sheffield

Average rating: 3/5
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Friday 04 June 2010
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