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Sea bass with kale pesto & sultana salsa

A serving of sea bass with kale pesto & sultana salsa

Sea bass with kale pesto & sultana salsa

Name: Sea bass with kale pesto & sultana salsa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 2 sea bass fillets skin on; 2 tbsp olive oil; 3 tbsp unsalted butter; 100ml white wine; ½ lemon zested and juiced; 2 tbsp capers drained; 2 tbsp sultanas; small handful of parsley finely chopped; roasted new potatoes or salad, to serve (optional); 50g pine nuts; 80g kale leaves stripped; 60g parmesan grated; ½ lemon juiced; 1 small garlic clove; 100ml olive oil

Georgia Hughes

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Serves 2

Easy

Prep: 10 mins

Cook: 10 mins

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Rustle up something a bit lighter after months of wintry dinners with this crispy pan-fried sea bass. It's topped with fresh kale pesto and a simple sultana salsa

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Ingredients

Nutrition

Units:

MetricUS

2 sea bass fillets

skin on
2 tbsp olive oil
3 tbsp unsalted butter
100ml white wine
½ lemon

zested and juiced
2 tbsp capers

drained
2 tbsp sultanas
small handful of parsley

finely chopped
roasted new potatoes

or salad, to serve (optional)

For the kale pesto

50g pine nuts
80g kale

leaves stripped
60g parmesan

grated
½ lemon

juiced
1 small garlic clove
100ml olive oil

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Nutrition: Per serving

kcal692
fat57g
saturates19g
carbs12g
sugars12g
fibre2g
protein23g
salt0.85g

Method

step 1

For the pesto, toast the pine nuts in a dry pan over a medium heat until golden, then tip into a food processor with the remaining pesto ingredients and blitz until smooth.
step 2

Pat the skin of the sea bass dry with kitchen paper and season with salt on both sides. Heat the oil in a non-stick pan over a high heat, then place the fish skin-side down and cook for 3 mins until the skin is crisp.
step 3

Flip the fish and add the butter, wine, lemon zest and a splash of lemon juice to the pan. Cook for another 2 mins, then remove the fish and set aside. Add the remaining ingredients to the pan and cook on a high heat for 2 mins, stirring occasionally. Season to taste, adding a splash more lemon juice if needed.
step 4

Drizzle the buttery sultana salsa over the sea bass, serve with a generous dollop of kale pesto and crispy new potatoes or salad.

Recipe from Good Food magazine, March 2025

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