Pan-fried sea bass with pesto linguine
Makes: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Hannah Rose Hughes
Pan-fried sea bass with pesto linguine
The 90s was the decade of the modern Italian restaurant, and if you weren’t popping jars of sun-dried tomatoes and pesto in your shopping basket, you just weren’t with the in-crowd
Makes: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
885Kcal
Fat
45gr
Saturates
11gr
Carbs
75gr
Sugars
5gr
Fibre
7gr
Protein
41gr
Salt
0.7gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 200g linguine
- 15g butter
- 2 tsp olive oil
- 2 sea bass fillets
- 70g Taste the Difference sunsoaked tomatoes, drained and roughly chopped
- a handful of rocket
For the pesto (makes 190g)
- 45g pine nuts
- 35g Parmesan, finely grated
- 2 garlic cloves
- 60g basil leaves
- 100ml olive oil
Step by step
- Start by making the pesto. Put the pine nuts in a small pan and toast over a low heat until golden. Weigh out 35g (reserve the rest) and put in a mini food processor with the Parmesan, garlic cloves, basil leaves and oil. Whizz until smooth and then season to taste. Set aside.
- Bring a large pan of salted water to the boil and add the linguine. Reduce the heat and cook for 10-12 minutes until al dente.
- Meanwhile, heat the butter and oil in a large frying pan and fry the sea bass fillets, skin side down, for 4-5 minutes, until the skin is golden and crisp. Turn over carefully and continue to cook for 2-3 minutes, until cooked through.
-
Reserve a little of the pasta cooking water and then drain the pasta. Return to the pan and stir through 3 heaped tablespoons of the pesto and the sunsoaked tomatoes, with enough of the pasta water to give a good coating consistency. Transfer to warm serving bowls and top with the sea bass and a few rocket leaves. Scatter over the reserved pine nuts and serve.To storeLeftover pesto keeps in the fridge for up to 1 week, or can be frozen.
