Grilled sea bass with fresh rosemary and parsley pesto is a lovely, quick Italian dish. The pesto uses Grana Padano cheese, which is similar to Parmesan. Fragrant rosemary, in both the pesto and baked with the sea bass, gives this a fantastic aromatic flavour.
Serves 2
Takes 10 minutes to make and 10-14 minutes to grill
1. Preheat the grill to medium. Slash the sea bass diagonally on each side and tuck the rosemary sprigs into the gut cavities. Brush each fish lightly with oil and sprinkle with sea salt. Grill for 5-7 minutes each side, until the skin is crispy and the fish is cooked through.
2. Meanwhile, make the pesto. Put the rosemary, parsley leaves and garlic in a mini chopper or food processor and whizz until finely chopped. Add the cheese and lemon zest and whizz again. Tip into a small serving bowl and stir in the lemon juice, chives, olive oil and some salt and pepper.
3. Spoon the pesto over the fish. Serve the sea bass with the courgette chips (see recipe) and some buttery boiled new potatoes, if you like.
© delicious. magazine
Track down a very fresh, mouthwatering, dry white wine for this dish. We recommend a top-quality Italian Soave, or a zesty Sauvignon Blanc.
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