Pesto Crusted Seabass with Roasted Garlic Judion Butter beans
Prep: 5 minutes
Cook: 20 minutes
Cook: 20 minutes
Easy
Serves 2
Transport yourself to the Mediterranean with every bite - this dish celebrates fresh seabass, vibrant pesto, and the earthy goodness of butterbeans.
Ingredients
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For the Butterbeans
2 tbsps Early Harvest Extra Virgin Olive Oil -
1 tbsp Flavour Hacks Roasted Garlic
-
Small handful fresh parsley, finely chopped
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370g Jar Judion Butter Beans
-
Splash of Sherry Vinegar
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For the Pesto Crusted Fish
2 Seabass fillets, patted dry -
4 tbsp Genovese Pesto
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100g Panko breadcrumbs
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2 tbsps Early Harvest Extra Virgin Olive Oil
-
1 tsp Sea salt
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To Garnish
1 tsp Smoked paprika
Method
- Step 1: Set your oven to 200C. Heat the olive oil in a saucepan over medium-high heat, then add the Roasted Garlic Flavour Hack and finely chopped parsley. Fry for 30 seconds, then pour in the sherry vinegar and cook for another 30 seconds. Add the butter beans and stir everything together. Reduce the heat to medium-low and gently simmer as you cook the fish.
- Step 2: Lay the fish onto a board, skin side down, then spoon over the Genovese pesto.
- Step 3: Tip the breadcrumbs onto a tray or plate then gently lay in the fish fillets, pesto side down. Allow the fillets to sit for 5 minutes to help the breadcrumbs stick.
- Step 4: Set an oven-safe frying pan over high heat, then pour in the olive oil and scatter the sea salt around the pan. Lay in the fish, skin side down, and fry for 2 minutes. Put the pan in the hot oven and cook for a further 5 minutes.
- Step 5: When ready to serve, divide the Butter Beans between two bowls, then lay the crusted seabass over the top. Sprinkle with the paprika, then serve.
