Pan-fried Sea Bass with cashew nut pesto & asparagus

A delicious spring dish to make the most of seasonal asparagus & Jersey Royals.

Serves 2

  • 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

Top Tips

Pesto is a very versatile sauce and can be made with different nuts such as pine nuts or walnuts.



  1. First make the pesto by whizzing the nuts, leaves, garlic, cheese and a little olive oil together in a food processor or blender.
  2. Keep adding olive oil until you have a loose paste, then season with a good pinch of sea salt and ground black pepper.
  3. Steam or boil the asparagus spears in salted water for 5 minutes until tender.
  4. Season the sea bass fillets with salt & pepper on both sides and score the skin 4 or 5 times.
  5. 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.
  6. Flip the fillets over when the skin is crisp and cook for a further 1-2 minutes.
  7. Serve on top of the asparagus with a drizzle of pesto on top. Delicious with roasted Jersey Royal potatoes.

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