About this recipe:Meaty sea bass fillets are grilled to perfection, drizzled with pesto sauce and served with new potatoes and portabello mushrooms. A delicious dinner any day of the week.
150g new potatoes
2 portabello mushroom caps, sliced
1 red onion, sliced
1 teaspoon fresh lemon juice
sea salt to taste
cracked black pepper to taste
2 (115g) fillets sea bass
2 tablespoons chopped fresh chervil or 1 tablespoon dried chervil
1 teaspoon chilli oil
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Method Prep:20min › Cook:20min › Ready in:40min
Preheat the grill.
Place new potatoes in a saucepan with enough water to cover and bring to the boil. Cook 10 minutes or until tender.
Melt the butter in a frying pan over medium heat and saute the mushrooms and onion until tender. Sprinkle with lemon juice and season with sea salt and cracked black pepper.
Slash the sea bass fillets on both sides and insert the chervil. Rub with chilli oil, sea salt and cracked black pepper. Place fillets on a baking tray and grill for 5 minutes on each side or until easily flaked with a fork. Drizzle with pesto and serve over new potatoes, mushrooms and onion.