Pan-fried sea bass with pesto linguine recipe
The 90s was the decade of the modern Italian restaurant, and if you weren’t popping jars of sun-dried tomatoes and pesto in your shopping basket, you just weren’t with the in-crowd
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Ingredients
- 200g linguine
- 15g butter
- 2 tsp olive oil
- 2 sea bass fillets
- 70g Taste the Difference sunsoaked tomatoes, drained and roughly chopped
- a handful of rocket
- 45g pine nuts
- 35g Parmesan, finely grated
- 2 garlic cloves
- 60g basil leaves
- 100ml olive oil
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