Pan-fried Sea Bass with cashew nut pesto & asparagus
A delicious spring dish to make the most of seasonal asparagus & Jersey Royals.
- 2 x sea bass fillets
- 1 bunch asparagus
- A handful of cashew nuts (around 25g)
- 30g basil leaves (or try rocket, spinach or a combination of all 3)
- 1 clove garlic, crushed
- 15g grated Parmesan cheese
- Extra virgin olive oil, enough to make a loose paste
- Salt & pepper
Pesto is a very versatile sauce and can be made with different nuts such as pine nuts or walnuts.
- First make the pesto by whizzing the nuts, leaves, garlic, cheese and a little olive oil together in a food processor or blender.
- Keep adding olive oil until you have a loose paste, then season with a good pinch of sea salt and ground black pepper.
- Steam or boil the asparagus spears in salted water for 5 minutes until tender.
- Season the sea bass fillets with salt & pepper on both sides and score the skin 4 or 5 times.
- Heat 2 tbsp olive oil in a frying pan and, when hot, fry the fillets skin side down for 3-4 minutes. Press the fillets down with your fingers or a fish slice as they go into the pan to stop them curling up.
- Flip the fillets over when the skin is crisp and cook for a further 1-2 minutes.
- Serve on top of the asparagus with a drizzle of pesto on top. Delicious with roasted Jersey Royal potatoes.