A recipe we found in The Guardian by Yotam Ottolenghi for mackerel, we make it with sea bass.
If you don't have any sorrel in your garden or growing wild nearby, you'll be hard pushed to get hold
it, so it's well worth ordering some in advance from a
greengrocer. It's wonderfully sharp, in a non-citrussy
kind of way, and goes well with anything nutty. If you
can't get hold of any, just up the quantity of parsley in
the pesto and add a bit more vinegar. Serves four!
1 courgette
3½ tbsp olive oil
Salt and black pepper
2 tbsp lemon juice
4 small or 2 large sea bass fillets, pinboned
10 g rocket leaves
For the pesto
45g sorrel (vein removed)
Salt and black pepper
2 tbsp lemon juice
4 small or 2 large sea bass fillets, pinboned
10 g rocket leaves
For the pesto
45g sorrel (vein removed)
5g rucola
15g parsley
30g pistachios
2 garlic cloves, peeled and crushed
1 tsp cider vinegar
¼ tsp salt
½ tsp honey
3 tbsp olive oil
Put all the ingredients for the pesto in a food processor and blitz to a coarse, runny paste.
Put a ridged griddle pan on the stove to heat up. Cut the courgette on an angle into 1/2 cm-thick slices. Toss them in two tablespoons of olive oil, season and grill for three to four minutes, turning once, until tender but not limp.
.
Brush the fish fillets with the remaining oil and season generously. grill them, skin-side down to begin with, on the griddle pan for three or four minutes, turning once. As soon as the fish is cooked, drizzle over the remaining lemon juice.
To serve, divide the courgettes like a flower between two plates. Lay the warm fish on the courgette, drizzle over the pesto and finish with rucola.
15g parsley
30g pistachios
2 garlic cloves, peeled and crushed
1 tsp cider vinegar
¼ tsp salt
½ tsp honey
3 tbsp olive oil
Put all the ingredients for the pesto in a food processor and blitz to a coarse, runny paste.
Put a ridged griddle pan on the stove to heat up. Cut the courgette on an angle into 1/2 cm-thick slices. Toss them in two tablespoons of olive oil, season and grill for three to four minutes, turning once, until tender but not limp.
.
Brush the fish fillets with the remaining oil and season generously. grill them, skin-side down to begin with, on the griddle pan for three or four minutes, turning once. As soon as the fish is cooked, drizzle over the remaining lemon juice.
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