Steamed sea bass with cockle pistou recipe | delicious. magazine
Serve something fresh, light and simple for dinner tonight with this delicate steamed sea bass recipe. You can't beat fresh pesto, fish and greens.
Ingredients
- 4 x 175g sustainable sea bass fillets
- ½ pint cockles in the shell (about 300g), scrubbed
- 4 tbsp extra-virgin olive oil, plus extra to drizzle
- 2 celery sticks, trimmed, cut in half lengthways and finely diced
- 1 head spring greens, outer leaves discarded, shredded or 200g bag spring greens
- 300g frozen peas, defrosted
- 1 tbsp fresh pesto
- Finely grated zest and juice of 1 lemon
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