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Coriander Pesto Crusted Sea Bass
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
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
Calories
285
kcal
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
Calories:
285
kcal
|
Carbohydrates:
5
g
|
Protein:
29
g
|
Fat:
16
g
|
Saturated Fat:
2
g
|
Cholesterol:
120
mg
|
Sodium:
149
mg
|
Potassium:
544
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
1145
IU
|
Vitamin C:
8.5
mg
|
Calcium:
37
mg
|
Iron:
2.4
mg