Pesto Pasta with Roasted Sea Bass and Sauce Vierge

Roasted sea bass served over pesto-tossed tagliatelle with blanched broccoli and a warm tomato and lemon sauce vierge.

Healthy Quick Seafood Pasta Sea Bass Pesto

Estimated Nutrition

Calories

1358.2

kcal / serving

1358.2 kcal total

Carbs

44.5g

per serving

44.5 g total

Fat

110.1g

per serving

110.1 g total

Protein

52.4g

per serving

52.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Parmesan

grated

Fruits

0.5

piece

Lemon

juice only

GrainsCereals

150

Tagliatelle

fresh, cooked, kept warm

NutsSeeds

handful

Basil

fresh leaves

Pine Nut

clove

Garlic

finely chopped

pinch

Salt

pinch

Black Pepper

freshly ground

clove

Garlic

finely chopped

OilsFats

tbsp

Olive Oil

for pesto

tbsp

Olive Oil

for roasting fish

tbsp

Olive Oil

for sauce vierge

Seafood

0.5

piece

Sea Bass

fillet, skin scored

Vegetables

piece

Tomato

vine, seeds removed, chopped

handful

Broccoli

florets, blanched

Method

Sear the oiled and seasoned sea bass in a hot griddle pan on both sides.

Transfer the fish to the oven and roast for 4 to 5 minutes until cooked.

Pulse all pesto ingredients in a food processor until smooth.

Preheat the oven to 180°C.

Heat the sauce vierge ingredients gently in a pan for 4 to 5 minutes.

Toss the cooked tagliatelle with the pesto.

Top the pasta with the sea bass and garnish with broccoli and sauce vierge.