Pan-fried sea bass with fennel pesto and tomato salsa Archive

Ingredients

• 4 x 150g/5oz sea bass fillets
• 1 tsp olive oil
• salt
• pinch freshly ground white pepper
• pinch ground coriander
• 1 fennel bulb, roughly chopped
• 2 tbsp chopped fresh dill
• 50g/2oz pine nuts, toasted
• 2 tbsp ground almonds
• 50g/2oz parmesan, freshly grated
• 100ml/3½fl oz olive oil
• salt and freshly ground black pepper
• 150g/5oz cherry tomatoes, cut in half
• ½ lemon, juice only
• 2 tbsp sesame oil
• 2 dashes Tabasco sauce
• 2 tbsp fresh coriander leaves
• 1 punnet pea shoots