- 4 x 150g/5oz sea bass fillets
- 1 tsp olive oil
- salt
- pinch freshly ground white pepper
- pinch ground coriander
- 1 fennel bulb, roughly chopped
- 2 tbsp chopped fresh dill
- 50g/2oz pine nuts, toasted
- 2 tbsp ground almonds
- 50g/2oz parmesan, freshly grated
- 100ml/3½fl oz olive oil
- salt and freshly ground black pepper
- 150g/5oz cherry tomatoes, cut in half
- ½ lemon, juice only
- 2 tbsp sesame oil
- 2 dashes Tabasco sauce
- 2 tbsp fresh coriander leaves
- 1 punnet pea shoots
- Using a sharp knife, trim the sea bass fillets into a square shape, then cut into the skin side to lightly score.
- Rub the fillets with olive oil and season with salt and a pinch of white pepper and ground coriander.
- Heat a frying pan until hot and add the sea bass, skin-side down. Fry for three minutes, then turn and cook for a further 1-2 minutes, or until completely cooked through.
- For the fennel pesto, place the fennel into a food processor and blend to a fine purée.
- Add the dill, pine nuts, ground almonds and parmesan and pulse to combine.
- Add the olive oil and blend to a porridge-like consistency. Season, to taste, with salt and freshly ground black pepper.
- For the tomato salsa, place the tomatoes into a bowl and add the lemon juice, sesame oil, Tabasco sauce and coriander leaves. Stir gently to combine.
- To serve, place a spoonful of fennel pesto into the centre of each plate. Place a sea bass fillet on top of each and spoon the salsa around. Garnish with a few pea shoots and serve.