2 x 300-350g sea bass
4 small fresh rosemary sprigs
1 tsp olive oil
For the pesto
Leaves of 2 fresh rosemary sprigs
Leaves of a small bunch of fresh flatleaf parsley
1 garlic clove
1 tbsp finely grated Grana Padano
Grated zest and juice of 1/2 lemon
Small bunch of fresh chives, finely chopped
2-3 tbsp extra-virgin olive oil
A grilled sea bass recipe with fresh rosemary and parsley
pesto is a lovely, quick Italian dish. Fragrant rosemary,
in both the pesto and baked with the sea bass, gives this
dish a fantastic aromatic flavour.
Preheat the grill to medium. Slash the sea bass diagonally on each side and
tuck the rosemary sprigs into the gut cavities. Brush each fish lightly with oil and sprinkle with sea salt. Grill for 5-7 minutes each side, until the skin is crispy and the fish is cooked through.
Meanwhile, make the pesto. Put the rosemary, parsley leaves and garlic in a mini chopper or food processor and whizz until finely chopped. Add the cheese and lemon zest and whizz again.
Tip into a small serving bowl and stir in the lemon juice, chives, olive oil and some salt and pepper.
Spoon the pesto over the fish. Serve the sea bass with the courgette chips and some buttery boiled new potatoes, if you like.
Delivery to the Greater Dublin Area only. Free delivery for orders above €30, €3 delivery for orders under €30
Order before 4 pm and get next-day delivery. Call: 085 804 2834 (Fish deliveries only, Tuesday to Saturday)
