Cook: 10 minutes

Serves: 4

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.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.

Topics:

Fish recipe

Rosh Hashanah

Ingredients

Name: Pesto and pine nut-topped sea bass
Prep time: 15 min
Cook time: 10 min
Yield: 4
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

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