Sea Bass with Pesto Drizzle
Sea Bass with Pesto Drizzle



  • Handful of fresh basil 1 tbsp pine nuts
  • 3 tbsp olive oil
  • 1 garlic clove
  • Salt and pepper
  • 1 tbsp olive oil
  • 1 sea bass fillet
  • Salt and pepper
  • 1 tomato, chopped
  • 1 tbsp pine nuts
  • 1⁄2 lemon, zest and juice
  • Make your pesto drizzle by blending together all the ingredients in your trusty food processor, to make a runny paste. Season to taste, and set aside.
  • Heat the oil in a good non-stick pan, and fry the fish fillet - skin side down - 3-4 minutes, then season well to taste. Turn the fillet over, and fry for another 2 minutes. Meanwhile, mix the tomato, pine nuts, lemon, and some more olive oil in a bowl. Season well, and when the bass is cooked and plated, spoon over the fish and finish with a hearty drizzle of your pesto.
30 mins
1 serving
This recipe pairs perfectly with the Mustili Greco di Tufo Greco 2018 from Campania, Italy.

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