Sea Bass on Crushed New Potato & Red Pesto Salad

Method

1. 1

   Defrost the sea bass fillets overnight in a refrigerator

2. 2

   Cook the new potatoes in boiling salted water until soft. Set aside to cool slightly

3. 3

   Dice the cucumber & pepper, quarter the tomatoes & toss with the salad leaves & french dressing

4. 4

   Pan fry the sea bass until just cooked. Cook skin side down to crisp the skin

5. 5

   Crush the potatoes with a fork & stir through the red pesto

6. 6

   Cut the sea bass fillet in half diagonally & serve with the salad & pesto potatoes

7. 7

   Drizzle with balsamic glaze to finish

*Costings are estimated for illustration purposes and are subject to change, but are correct at the time of printing. Alcohol serves subject to local legislation.