Sea bass with kale pesto & sultana salsa

Name: Sea bass with kale pesto & sultana salsa
Total time: 20 min
Yield: 2 portioner
Cuisine: Brittiskt
Ingredients: 2 sea bass fillets skin on; 2 tbsp olive oil; 3 tbsp unsalted butter; 100 ml white wine; 0.5 lemon zested and juiced; 2 tbsp capers drained; 2 tbsp sultanas; small handful of parsley finely chopped; roasted new potatoes or salad; 50 g pine nuts; 80 g kale leaves stripped; 60 g parmesan grated; 0.5 lemon juiced; 1 small garlic clove; 100 ml olive oil

A light and crispy pan-fried sea bass topped with fresh kale pesto and a simple sultana salsa. Perfect for a quick and healthy dinner.

2 portioner 20 min mediumBrittiskt

Ingredienser

2 sea bass fillets skin on
2 tbsp olive oil
3 tbsp unsalted butter
100 ml white wine
0.5 lemon zested and juiced
2 tbsp capers drained
2 tbsp sultanas
small handful of parsley finely chopped
roasted new potatoes or salad (to serve (optional))
50 g pine nuts
80 g kale leaves stripped
60 g parmesan grated
0.5 lemon juiced
1 small garlic clove
100 ml olive oil

Gör så här

For the pesto, toast the pine nuts in a dry pan over a medium heat until golden, then tip into a food processor with the remaining pesto ingredients and blitz until smooth.

Pat the skin of the sea bass dry with kitchen paper and season with salt on both sides.

Heat the oil in a non-stick pan over a high heat, then place the fish skin-side down and cook for 3 mins until the skin is crisp.

Flip the fish and add the butter, wine, lemon zest and a splash of lemon juice to the pan.

Cook for another 2 mins, then remove the fish and set aside.

Add the remaining ingredients to the pan and cook on a high heat for 2 mins, stirring occasionally.

Season to taste, adding a splash more lemon juice if needed.

Drizzle the buttery sultana salsa over the sea bass, serve with a generous dollop of kale pesto and crispy new potatoes or salad.