Fillet of sea bass with savoy cabbage and beetroot pesto

Method

1. To make the pesto, place all the ingredients for the pesto into a blender and whiz together, adding enough olive oil to give a smooth consistency.

2. Heat the butter in a large frying pan over a gentle heat and add the bacon lardons, cabbage and fennel seeds and fry until the cabbage is soft.

3. To cook the fish, set the oven to 200°C/ gas 6. Heat the oil in a separate frying pan and fry the sea bass for 2 minutes on each side, until golden. Transfer the fish to a roasting pan and finish cooking in the oven for about 6 minutes.

4. Place a mound of cabbage on each of two warmed dinner plates. Put a piece of sea bass on top of each mound and top with a dollop of beetroot pesto. Drizzle with a little extra olive oil and garnish with chervil.

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Ingredients

2 tbsp Olive oil
2 sea bass fillets, each 175g
sprigs of chervil, to granish

For the Pesto:

2 large bunches of Basil
1 medium beetroot, cooked and peeled
40g Parmesan, finely grated
20g Pine kernels, lightly toasted
50ml extra virgin olive oil
salt and fresh ground black pepper

For the Savoy cabbage:

50g unsalted Butter
½ Savoy cabbage, finely chopped
50g bacon lardons
handful of Fennel seeds

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