Selonda Sea Bass Recipe

Sea Bass with Pesto Sauce

SELONDA Sea Bass ("Branzino" / "Loup de Mer") with Pesto Sauce


Ingredients for 4 people:

  • 4 SELONDA Sea Bass 300-600g

  • 4 cloves of garlic

  • 2 bunches of fresh basil

  • 1 bunch of fresh parsley

  • 2 tomatoes

  • 3 spoons of olive oil

  • juice of half a lemon

  • salt

  • pepper

Execution:

  1. Rinse off the (de-scaled, gilled and gutted) Sea Bass. Pour salt and pepper on the outside and inside of the fish. Place the Sea Bass in an oiled (with olive oil) baking pan.

  2. Rinse off the basil.

  3. Peel the garlic cloves.

  4. Chop the parsley.

  5. Dice the tomatoes.

  6. Place the basil, garlic, parsley, tomatoes, olive oil and lemon juice in a blender and blend them into a sauce.

  7. Pour the Pesto sauce from the blender onto the Sea Bass in the baking pan.

  8. Bake the Sea Bass for approximately 30 minutes at 180 degrees Celsius in a pre-heated oven.

  9. Serve immediately.