Sea bass with kale pesto & sultana salsa recipe | Good Food
Rustle up something a bit lighter after months of wintry dinners with this crispy pan-fried sea bass. It's topped with fresh kale pesto and a simple sultana salsa
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Ingredients
- 2 sea bass fillets skin on
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 100ml white wine
- ½ lemon zested and juiced
- 2 tbsp capers drained
- 2 tbsp sultanas
- small handful of parsley finely chopped
- roasted new potatoes or salad, to serve (optional)
- 50g pine nuts
- 80g kale leaves stripped
- 60g parmesan grated
- ½ lemon juiced
- 1 small garlic clove
- 100ml olive oil
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