Sea Bass Au Pistou Recipe - Great British Chefs

Ingredients

• 4 sea bass fillets, 160g per portion
• olive oil
• salt
• 1 onion, finely diced
• 250g of French beans, cut on the angle into 1.5cm batons
• 250g of fresh broad beans
• 100g of fresh peas
• 4 carrots, 1cm dice
• 2 courgettes
• 100g of Charlotte potatoes, 1cm dice
• 1.5l mineral water
• 50g of orzo
• 2 tomatoes, blanched, skinned, deseeded and cut into 1cm dice
• 150ml of extra virgin olive oil
• 4 garlic cloves, peeled
• 1 bunch of basil, roughly chopped
• 1 tsp toasted pine nuts
• 125ml of extra virgin olive oil
• 50g of Gruyère, finely grated