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Ingredients
1-1.5kg (2-3lbs) whole sea bass or snapper, cleaned
parsley pesto
55g (2oz) walnut pieces, toasted
4 spring onions, chopped
1 clove garlic, crushed
2 x 15ml spoon (2 tablespoons) fresh chopped parsley
4 x 15ml spoon (4 tablespoons) extra virgin olive oil
salt and black pepper
lemon/lime rind to garnish
Serves 4-6
Method
Preheat the oven to 220ºC/425ºF, Gas Mark
7
To make the pesto place the toasted walnuts, spring
onions, garlic, parsley and olive oil into a liquidiser.
Blend until smooth, season and transfer into a bowl.
Rinse and dry the fish and make 3 diagonal slashes
across both sides of the fish. Place into a greased
roasting tin. Spread the parsley pesto over and inside
the fish.
Bake in the hot oven for 25-30 minutes, until the flesh
turns white.
Serve on a bed of watercress and spring onions.
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