- small bunch fresh basil leaves
- 2 tbsp pine nuts
- 1 garlic clove, peeled
- 2 tbsp olive oil
- salt and freshly ground black pepper
- 2 tbsp tomato purée
- 100ml/3½fl oz chicken stock
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 1 sea bass fillet
- 5 baby leeks
- 300ml/½pint chicken stock
- 25g/1oz butter
- salt and freshly ground black pepper
- For the pesto, blend all the pesto ingredients in a food processor to a rough paste. Season, to taste, with salt and freshly ground black pepper.
- For the tomato sauce, heat the tomato purée in saucepan until it colours. Stir in the stock, bring the mixture to a simmer and continue to simmer until the mixture is well combined and has thickened. Season, to taste, with salt and freshly ground black pepper.
- For the sea bass, heat the olive oil in a frying pan over a medium heat. Fry the sea bass, skin-side down, for 3-4 minutes. Season, to taste, with salt and freshly ground black pepper. Turn the sea bass fillet over and fry for a further 3-4 minutes, or until the skin is crisp and golden-brown and the fish is cooked through. Remove from the pan and set aside to rest on a serving plate.
- For the leeks, bring all the ingredients to the boil in a saucepan. Reduce the heat until the mixture is simmering and poach the leeks for 8-10 minutes, or until tender. Drain the leeks then season, to taste, with salt and freshly ground black pepper.
- To serve, spoon the tomato sauce over the fried sea bass. Serve the poached leeks alongside with a dollop of pesto.