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Pesto-rubbed sea bass with oven-dried tomatoes and cr me fra che

Image of Pesto-rubbed Sea Bass With Oven-dried Tomatoes And Cr Me Fra Che, UK TV

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Ingredients

olive oil, for drizzling
2 sea bass, each 150g
sea salt
2 tbsp crme frache

For the pesto:

150 g leaves basil
40 g pine kernels
5 g walnut halves
2 clove garlic, chopped
black pepper
70 ml olive oil

For the oven-dried tomatoes:

3 plum tomatoes
chopped rosemary, for sprinkling
chopped thyme, for sprinkling
freshly ground salt and black pepper
pinch of sugar

For the sauted spinach:

15 g butter
2 handfuls of spinach
black pepper

Description

James Tanner Combines Mediterranean Ingredients Such As Basil, Tomatoes And Garlic To Create A Richly Flavourful And Sophisticated Fish Dish

UK TV

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