- 3 large handfuls fresh basil leaves
- 25g/1oz pine nuts
- 3 tbsp olive oil
- 2 garlic cloves, finely chopped
- 25g/1oz parmesan, grated
- ½ sea bass fillet, skin scored
- 1 tbsp olive oil
- salt and freshly ground black pepper
- 2 tbsp olive oil
- 1 vine tomato, seeds removed, chopped
- 1 garlic clove, finely chopped
- ½ lemon, juice only
- 150g/5½oz cooked fresh tagliatelle, kept warm
- handful broccoli florets, blanched
- Preheat the oven to 180C/350F/Gas 4.
- For the pesto sauce, place all the pesto ingredients in the bowl of a small food processor and pulse until smooth.
- For the roasted sea bass, heat an ovenproof griddle pan until hot and oil the fish. Sear the bass on both sides, then transfer to the oven to roast for 4-5 minutes, or until cooked through.
- For the sauce vierge, place all the ingredients into a pan and heat through gently for 4-5 minutes.
- To serve, stir the pesto through the cooked tagliatelle and place onto a serving plate. Place the roasted bass fillet on top and arrange the broccoli florets around the side. Drizzle over the sauce vierge.