Baked new potatoes with wilted wild garlic
Forage for wild garlic to make these baked new potatoes, they're a delicious side dish for meat and fish dishes. Swap the wild garlic for watercress, if you like
Sea bass with kale pesto & sultana salsa
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 sea bass filletsskin on
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 100ml white wine
- ½ lemonzested and juiced
- 2 tbsp capersdrained
- 2 tbsp sultanas
- small handful of parsleyfinely chopped
- roasted new potatoesor salad, to serve (optional)
For the kale pesto
- 50g pine nuts
- 80g kaleleaves stripped
- 60g parmesangrated
- ½ lemonjuiced
- 1 small garlic clove
- 100ml olive oil
Nutrition: Per serving
- kcal692
- fat57g
- saturates19g
- carbs12g
- sugars12g
- fibre2g
- protein23g
- salt0.85g
Method
step 1
For the pesto, toast the pine nuts in a dry pan over a medium heat until golden, then tip into a food processor with the remaining pesto ingredients and blitz until smooth.
step 2
Pat the skin of the sea bass dry with kitchen paper and season with salt on both sides. Heat the oil in a non-stick pan over a high heat, then place the fish skin-side down and cook for 3 mins until the skin is crisp.
step 3
Flip the fish and add the butter, wine, lemon zest and a splash of lemon juice to the pan. Cook for another 2 mins, then remove the fish and set aside. Add the remaining ingredients to the pan and cook on a high heat for 2 mins, stirring occasionally. Season to taste, adding a splash more lemon juice if needed.
step 4
Drizzle the buttery sultana salsa over the sea bass, serve with a generous dollop of kale pesto and crispy new potatoes or salad.