Linen Hill – Pan Seared Sea Bream, Spinach Tomato & Olive Salad with Basil Pesto
Difficulty medium
Preparation Time (mins)
Cooking Time (mins)
Servings
Ingredients
- • 2 fillet sea bream
- • 150g Love olives
- • 50g Spinach
- • 8 Cherry tomatoes halved
- • 1 Red onion sliced
- • 50g Sun dried tomatoes
- • 40g Butter
- • Salt & pepper
- • Dill to garnish
- • 1 Lemon
Pesto
- For the pesto
- • Fresh basil 100g
- • A pinch of Salt & pepper
- • Pine nuts 2 tsp
- • Parmesan 25g
- • Good squeeze lemon
- • Olive oil 100ml
Main Instructions
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- Heat a small frying pan over a low heat. Cook the pine nuts until golden. Shaking occasionally. Put into food processor with the basil, Parmesan, squeeze of lemon, olive oil and garlic cloves. Process until smooth and season.
- • Place a large non-stick frying pan over a medium-high heat. Drizzle a little oil over the sea bream , just enough to coat both sides, and season. When the pan is hot, sear the sea bream, skin-side down, and fry for 3 minutes without moving, add a knob of butter & squeeze of Lemmon, then turn over and fry for a further 2 minutes.
- • Put the tomatoes in a large bowl and add the red onion, olives, spinach Dress with the pesto. Serve immediately, with the fish.
