Sea Bass with Pesto and Charred Courgette, Chilli and Mint

Updated at: Sat, 17 Feb 2024 06:36:55 GMT

Step 1

Preheat your grill to maximum.

Step 2

Lay the sea bass fillets, skin side up, on a baking tray lined with baking parchment. Drizzle over a little olive oil and season with salt and pepper. Slide the fish under the hot grill. Cook the fish without turning for 7 minutes, by which time the skin will have crisped up and blistered in places. Make sure the sea bass is cooked by checking that the flesh has turned from a raw pale colour to cooked bright white, then turn off the grill and leave the fillets to keep warm until you're ready to eat.

Step 3

While the fish is cooking, slice the courgette into long strips around 1cm thick. Drizzle over 2 teaspoons of olive oil and season with salt and pepper. Heat a griddle pan over a high heat. Once the pan is searingly hot, carefully lay the courgette strips on. Griddle for 2 minutes on each side until they are charred and cooked through but not soggy. Move the charred courgette to a serving plate.

Step 4

Make the pesto. Put the basil into a small food processor along with the toasted pine nuts, remaining 1 tablespoon olive oil and a squeeze of lemon juice. Pour in a splash of water and a good pinch of salt and pepper, then blitz to a smooth pesto. Add a little more water if you need it.

Step 5

Scatter the chilli and mint leaves over the courgette and squeeze over some lemon juice. Lay the sea bass onto the plate and drizzle over the pesto, to serve.

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Delicious

Easy

Fresh

Moist

Under 30 minutes