Pesto-Pistachio Crusted Seabass

Seabass is perhaps one of my most favourite fish to eat - a delicately textured white fish with a sweet-buttery taste; extremely versatile and easy to cook! Here, I’ve cooked the fish with a homemade basil pesto and then finished it off with chopped pistachios - the result is absolutely divine, the crunchy pistachio complementing the delicate fish perfectly!!

Serves 2

Ingredients:

50g pine nuts, toasted
80g basil
50g Parmesan
100ml olive oil
3 large garlic cloves
2 x Seabass fillets
50g pistachios, chopped
Salt and pepper

Method:

First you want to make the pesto. Put the toasted pine nuts, basil, Parmesan, olive oil and garlic cloves in a food processor. Process until smooth and season with salt and pepper.
Preheat the oven to gas mark 6/200C/400F.
Grab a large baking tray and line with foil. Place your seas bass on the tray, skin-side down and then spoon on the fresh pesto across the fish. Cover with foil and bake for 10mins.
Remove the fish from the oven and then sprinkle the pistachios across the fish, with a light sprinkling of Parmesan cheese. Place under the grill for 2-3 mins until the pistachios are slightly toasted.