Sea Bass With Walnut, Mint and Feta Pesto

1. 1

   Season the sea bass fillet and place, skin side down, in a hot ovenproof pan.

2. 2

   Transfer to a hot oven and cook for three minutes.

3. 3

   Meanwhile, make the pesto.

4. 4

   Toast the walnuts in a dry pan.

5. 5

   Put all the ingredients, except the olive oil, into a pestle and mortar.

6. 6

   Pound thoroughly until you have a chunky paste.

7. 7

   Gradually add the olive oil to give the sauce a drizzling consistency.

8. 8

   Season to taste, and serve the sea bass fillet with the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.