Ingredients

• 3 large handfuls fresh basil leaves
• 25g/1oz pine nuts
• 3 tbsp olive oil
• 2 garlic cloves
• finely chopped
• 25g/1oz parmesan
• grated
• ½ sea bass fillet
• skin scored
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 2 tbsp olive oil
• 1 vine tomato
• seeds removed
• chopped
• 1 garlic clove
• finely chopped
• ½ lemon
• juice only
• 150g/5½oz cooked fresh tagliatelle
• kept warm
• handful broccoli florets
• blanched

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the pesto sauce
• place all the pesto ingredients in the bowl of a small food processor and pulse until smooth.
• For the roasted sea bass
• heat an ovenproof griddle pan until hot and oil the fish. Sear the bass on both sides
• then transfer to the oven to roast for 4-5 minutes
• or until cooked through.
• For the sauce vierge
• place all the ingredients into a pan and heat through gently for 4-5 minutes.
• To serve
• stir the pesto through the cooked tagliatelle and place onto a serving plate. Place the roasted bass fillet on top and arrange the broccoli florets around the side. Drizzle over the sauce vierge.