BeebRecipes.co.uk- Archive of BBC Food Recipes

Pan-fried spicy sea bass with gorgonzola mash and fresh pesto

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook

Method


  1. For the sea bass, place the flour into a bowl and dip the sea bass fillet into the flour until it is covered on both sides. Shake off the excess flour.

  2. Place the paprika, chilli flakes, salt and freshly ground black pepper in a clean bowl and mix well. Then roll the sea bass in this mixture until it is covered on both sides. Shake off the excess mixture.

  3. Heat the oil in a frying pan and add the sea bass. Cook the sea bass for three minutes on each side, or until it is cooked through. Remove the sea bass from the heat and set aside.

  4. For the gorgonzola mash, place the sweet potato into a saucepan and boil for ten minutes or until the potato is tender. Drain off the excess water and mash the potato with a potato masher until the mixture is smooth.

  5. Add the gorgonzola pieces, cream, butter, salt and freshly ground black pepper to the potato and mix well.

  6. For the pesto, place all the pesto ingredients in a food processor and blend..

  7. To serve, spoon the mash onto a clean plate, place the sea bass fillet on top and drizzle with pesto. Garnish with the lime wedges and parsley.

Ingredients

For the pan-fried spicy sea bass

  • 1 tbsp plain flour
  • 200-300g/7oz-10oz sea bass fillet
  • 1 tsp paprika
  • ½ tsp chilli flakes
  • salt and freshly ground black pepper
  • 1 tbsp olive oil

For the gorgonzola mash

  • 1 sweet potato, peeled and sliced
  • 75g/2½oz gorgonzola, sliced
  • 50ml/2fl oz double cream
  • 25g/1oz butter
  • salt and freshly ground black pepper

For the fresh pesto

  • large handful fresh basil, chopped
  • 4 tbsp olive oil
  • 2 tbsp pine nuts
  • 1 tbsp lemon, juice only
  • salt and freshly ground black pepper

To serve

  • 1 lime, cut into wedges, to garnish
  • 1 sprig fresh flat leaf parsley, to garnish

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Pan-fried spicy sea bass with gorgonzola mash and fresh pesto

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