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Ingredients
Sea Bass with Pesto on Bed of Vegetables
- Ingredients
- 250 grams white Beets
- 250 grams Baby carrot
- 2 stalks Celery
- salt
- 1 handful Basil
- 1 garlic clove
- 2 Tbsps Pine nuts
- olive oil
- 2 Tbsps freshly grated Parmesan
- freshly ground peppers
- 1 Sea bass about 1.2 kg (ready to cook)
- 1 handful Fresh herbs (such as rosemary, sage, parsley)
- 1 pinch sugar
Rinse and peel beets, carrots and celery. Halve beets and cut celery diagonally into pieces. Blanch vegetables in salted water for 4-5 minutes. Drain well.
Prepare pesto. Rinse basil, shake dry, pluck off leaves and mash together with peeled garlic, pine nuts and a little oil. Gradually add about 100 ml of oil (approximately 2/5 cup) or until pesto in nicely creamy. Add Parmesan and season with salt and pepper.
Rinse sea bass and pat dry. Score skin on both sides in diamond pattern and season inside and out with salt and pepper. Heat 2-3 tablespoons of oil in a grill pan and cook fish, together with herbs, for about 15-20 minutes, turning often.
Heat 2-3 tablespoons of oil in a pan and toss vegetables briefly, season with salt, sugar and pepper. Arrange vegetables on a platter and top with fish cut into serving portions. Drizzle with pesto and serve.