This is an easy option for your Rosh Hashanah table. The pesto can be made a few days ahead and refrigerated, and the fish takes minutes to assemble and 10 minutes in the oven. Sea bream and red snapper are good alternatives to sea bass.
Serves: 4
Preparation: 15 minutes
Cooking: 10 minutes
Ingredients
● 30g fresh basil leaves and stems
● 10g pine nuts
● ¼ clove garlic
● 1 tbsp grated pecorino Romano cheese
● 2 tbsp grated parmesan
● 40ml extra-virgin olive oil
● 4 fillets sea bass
● 4 tbsp pomegranate seeds
● 4 tbsp chopped nuts (optional)
● Salt and freshly ground black pepper to taste
Method
● Preheat the oven to 190°C.
● Prepare the pesto by blitzing the basil, pine nuts, garlic, cheese and olive oil with a hand blender in a tall, narrow bowl or jug until it's a smooth paste. Refrigerate any leftover pesto in a glass- lidded jar with a drizzle of extra virgin olive oil on top.
● Rinse the fish and remove any bones. Lay the fillets skin-side down on an oven tray lined with baking parchment.
● Brush each fillet with a thick layer of pesto (about a generous tablespoon of pesto per fillet), sprinkle with half the pomegranate seeds and nuts, and bake for 10 minutes.
● Serve immediately, sprinkled with the remaining pomegranate and nuts.
