Ingredients

• 4 x 150g/5oz sea bass fillets
• 1 tsp olive oil
• salt
• pinch freshly ground white pepper
• pinch ground coriander
• 1 fennel bulb
• roughly chopped
• 2 tbsp chopped fresh dill
• 50g/2oz pine nuts
• toasted
• 2 tbsp ground almonds
• 50g/2oz parmesan
• freshly grated
• 100ml/3½fl oz olive oil
• salt and freshly ground black pepper
• 150g/5oz cherry tomatoes
• cut in half
• ½ lemon
• juice only
• 2 tbsp sesame oil
• 2 dashes Tabasco sauce
• 2 tbsp fresh coriander leaves
• 1 punnet pea shoots

Directions

• Using a sharp knife
• trim the sea bass fillets into a square shape
• then cut into the skin side to lightly score.
• Rub the fillets with olive oil and season with salt and a pinch of white pepper and ground coriander.
• Heat a frying pan until hot and add the sea bass
• skin-side down. Fry for three minutes
• then turn and cook for a further 1-2 minutes
• or until completely cooked through.
• For the fennel pesto
• place the fennel into a food processor and blend to a fine purée.
• Add the dill
• pine nuts
• ground almonds and parmesan and pulse to combine.
• Add the olive oil and blend to a porridge-like consistency. Season
• to taste
• with salt and freshly ground black pepper.
• For the tomato salsa
• place the tomatoes into a bowl and add the lemon juice
• sesame oil
• Tabasco sauce and coriander leaves. Stir gently to combine.
• To serve
• place a spoonful of fennel pesto into the centre of each plate. Place a sea bass fillet on top of each and spoon the salsa around. Garnish with a few pea shoots and serve.