This article was written for Annabel & Grace, which is now part of Rest Less.
Another healthy recipe for you…Seabass with Pesto Veg. Quick too. It needed to be as I promised to help out my friend with her art gallery opening and knew I wouldn’t be home until 9pm. We usually eat much earlier, so I dreamt this recipe up so it could be on the table by 9.15pm.
SEABASS WITH PESTO VEG
Ingredients serves 2 (but easily doubled to 4)
2 seabass fillets, seasoned with salt and pepper
2 tbspns of ready made pesto sauce (I used one from M&S that had been lingering in a kitchen cupboard)
A selection of vegetables – can be anything that you want to use up. I had some pak choi, a leek, celery sticks, yellow pepper, some vintage cherry tomatoes and a couple of bits of broccoli. Plus a few shiny black olives if you have them.
Half fresh red chilli (optional)
Olive oil
How to prepare
Chop all the vegetables (except the tomatoes) into even sized pieces and, after heating up some oil in a frying pan, cook them for five minutes until translucent but still with some crunch. Half the tomatoes and add them to the pan and cook for 1 – 2 minutes.
Heat the olive oil in a frying pan. Place the fillets skin side down in the pan and cook until the skin is brown and crispy. Turn the fish over and switch off the heat. Of course, if you prefer, you could grill the fillets.
Coat the vegetables with enough pesto to suit your taste and pile onto warmed plates. Top with the perfectly cooked fish and tuck in.