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Sea Bass fillets - Joe Dibley, The George in Hatherleigh

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Selection of fresh summer vegetables – Broad Beans, Courgettes, Swiss Chard, Spinach

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Pesto made with 2 tbsp toasted pine nuts, 2 tbsp grated parmesan, 1 clove garlic crushed, handful of fresh basil and some olive oil.

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Blanch the beans and remove their outer skin. Saute with sliced courgette and chard stalks in olive oil and butter. When beginning to colour add the chard leaves and spinach and let them wilt.

 

To make pesto, lightly toast the pine nuts and either blitz in a food processor or grind them down with the garlic in a pestle and mortar. Loosen with some olive oil then add the basil leaves and blitz into a paste.

 

You can make this as fine or chunky as you want. Add a generous dollop to the veg.

 

Pan fry the Sea Bass fillets making sure the skin side is crisp – 4 mins on the skin side and 1 min on flesh side should do it. 

 

They should still be soft when you press them!

 

Serve the fillets on a bed of the pesto infused veg and garnish with fresh pea shoots.