Fried Sea Bass with Poached Leeks, Pesto and Tomato Sauce

Pan-fried sea bass served with homemade basil pesto, a rich tomato reduction, and tender butter-poached baby leeks.

Healthy Dinner Fish Sea Bass Pesto

Estimated Nutrition

Calories

910.4

kcal / serving

910.4 kcal total

Carbs

15.8g

per serving

15.8 g total

Fat

76.5g

per serving

76.5 g total

Protein

42.1g

per serving

42.1 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Tomato Puré

Dairy

Butter

Liquids

100

Chicken Stock

for sauce

300

Chicken Stock

for poaching

NutsSeeds

bunch

Basil

fresh leaves

tbsp

Pine Nut

clove

Garlic

peeled

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Olive Oil

for pesto

tbsp

Olive Oil

for frying fish

Seafood

piece

Sea Bass

fillet

Vegetables

piece

Leek

baby

Method

Heat tomato purée in a saucepan, stir in 100ml stock, and simmer until thickened.

Fry the sea bass in olive oil skin-side down for 4 minutes until crisp.

Flip the fish and cook for another 4 minutes until cooked through.

Blend pesto ingredients into a rough paste and season with salt and pepper.

Boil 300ml stock and 25g butter, then poach leeks for 10 minutes until tender.

Drain leeks and serve alongside the fish topped with tomato sauce and pesto.