SEA BASS: Seared Wild Line Caught Fillet Brown Lentils, Gem Lettuce, Basil Pesto
1 large sea bass fillet (pinboned & scaled)
Chicken stock or vegetable stock
Baby gem lettuce
Red pepper (deseeded and diced)
Extra virgin olive oil
Bring your lentils to the boil in the stock then simmer until just cooked add the diced red peppers and the oregano. Shred the baby gems and add to the mix check the seasoning and add if needed.
For the pesto place the grated parmesan, basil, anchovies and pine kernels into a food blender and blend to a pulp then add a small amount of olive oil to bind. Place in an air tight container and keep in the fridge.
Heat up a non stick frying pan add a little vegetable oil and fry the sea bass skin side down for approx 1 minute then add a knob of butter and fry till the butter turns golden brown, remove the bass from the pan and place on a piece of greaseproof paper and place in a pre heated oven for 3 minutes 190oc remove and serve on top of the lentil mix with a spoonful of the pesto on top. Enjoy.
Recipe by Adrian Coulthard head chef at Rushton Hall Hotel & Spa.