Author Notes
Love the clean, firm flesh of seabass and the way it takes on flavours, which complement it, rather than overcome! —Kitchen Butterfly
Ingredients
- Chili pesto
-
1/2 cup
chili pesto (recipe below)
-
2
whole seabass, cleaned and gutted
-
Sea salt
- Chili Pesto
-
1
garlic clove
-
1
garlic clove
-
1/4 teaspoon
salt
-
1/4 teaspoon
salt
-
3 handfuls
basil and parsley leaves
-
1
small red chili pepper, deseeded and deveined, chopped
-
50g
Parmesan cheese, grated
-
1 handful
almond flakes, lightly toasted and finely crushed
-
1/2
cup olive oil
-
3 handfuls
basil and parsley leaves
-
1
small red chili pepper, deseeded and deveined, chopped
-
50g
Parmesan cheese, grated
-
1/2
cup olive oil
-
1 handful
almond flakes, lightly toasted and finely crushed
Directions
- Chili pesto
-
Make 3 - 4 slanted cuts on each side of the fish
-
Salt the fish all over, in the slits and on the inside and leave to rest for 10 - 15 minutes.
-
When ready, rinse the fish and pat dry with kitchen tissues. Preheat the oven to 200 degrees centigrade
-
Put an ovenproof grill pan on medium heat and when hot, lightly grease. Then place the fish and let cook on one side 5-6 minutes, till brown grill marks form.
-
Carefully flip over and then using a spoon/brush, stuff the pesto into the slits and in the centre of the fish. Then pop into the centre of the preheated oven for another 10 minutes.
-
To check the fish, carefully make a cut in the centre and you should see white flesh and juices. Serve with roasted sweet peppers and a salad
- Chili Pesto
-
Put the garlic clove and salt into a mortar. Put the chili, basil and parsley leaves on top and gently pound. When the leaves are crushed, tip into a bowl.
-
Add the almonds and 1/3 of the cheese. Stir together and loosen with 1/4 cup oil. Then add more cheese and oil, till you have a saucy consistency. Store in a covered jar. Use within a couple of weeks.
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