Steamed sea bass with cockle pistou recipe
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.
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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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