Sea Bass Supper with Tarragon Pesto Recipe at MyDish

Sea Bass Supper with Tarragon Pesto

3 stars based on 6 reviews Rate this Recipe

Method

  • Place the potatoes in a large covered pan of water on the stove to boil. They will take about 20 to 30 minutes to cook. Place the bass fillets in a dish. Squeeze over the lemon. Drizzle with 2 tablespoons of olive oil, then sprinkle with salt and pepper. Set to one side. Pound the garlic with a pinch of salt in a mortar with a pestle until smooth. Add the pine nuts and continue pounding until the nuts are crushed. Then add the tarragon and pound into a thick paste. Gently add the remaining olive oil until the pesto has a consistency like double cream. Adjust the seasoning to taste and set aside. Preheat the grill. Drain the cooked potatoes. Mash them in the pan. Add the butter and milk. Season with salt and pepper to taste. Cover and place the mash back on the stove over a very low heat to keep warm. Place the bass fillets and cherry tomatoes under the grill. Cook for about 8 minutes or until the bass fillets have turned slightly golden brown. Working quickly put a generous serving of mash in the centre of each plate then place a mound of cherry tomatoes beside it. Put a bass fillet on the mash. Spoon over some tarragon pesto and serve.

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    Ingredients

    • 4 large King Edward potatoes peeled chunked
    • 1 tbsp  butter
    • 100 ml  whole milk
    • 4 sea bass fillets
    • ½ lemon
    • 6 tbsp  olive oil
    • ½ small garlic clove
    • 2 tbsp  pine nuts
    • 4 tbsp  tarragon leaves
    • 1 punnet  cherry tomatoes
    •  Salt and pepper to taste

    By Views 3609  Added Fri Oct 5 2007


    I really like the simple combination of grilled fish and tomatoes with mashed potatoes and a dollop of pesto sauce.

     

    Tarragon pesto is a deliciously fresh tasting alternative to traditional pesto. The recipe came about because my boyfriend couldn't find basil in the supermarket one night and arrived home with tarragon instead. The striking still-life was painte Read More

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