Roasted Sea Bass with Walnut and Parsley Pesto

Ingredients

2 x Regal Whole Sea Bass, fresh or defrosted

Parsley Pesto

55g (2oz) walnut pieces, toasted

4 spring onions, chopped

1 clove garlic, crushed

2 x 15ml spoons (2 tbsps) fresh chopped parsley

4 x 15ml spoons (4 tbsps) extra virgin olive oil

Salt and pepper

Lemon/lime rind to garnish

Method

1) Preheat the oven to 220 °C/425 °F/Gas Mark 7



2) To make the pesto; place the toasted walnuts, spring onions, garlic, parsley and olive oil into a liquidiser. Blend until smooth, season and transfer into a bowl.



3) Rinse and dry the fish and make 3 diagonal slashes across both sides of the fish. Place into a greased roasting tin and spread the parsley pesto over and inside the fish.



4) Bake in the hot oven for 25-30 minutes, until the flesh turns white.



5) Garnish with a sprinkling of chopped walnuts



Serve on a bed of watercress and spring onions.

Serves: 2-4

Provided By: Sea Fish Authority