Sea bass with pistachios, pine nuts and sun dried tomatoes

Looking for a low-fuss, high-flavour way to serve fish? Top sea bass fillets with a simple pistachio and sun-dried tomato crumb, and serve with discs of golden potatoes in this...

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Sea bass with pistachios, pine nuts and sun dried tomatoes

Looking for a low-fuss, high-flavour way to serve fish? Top sea bass fillets with a simple pistachio and sun-dried tomato crumb, and serve with discs of golden potatoes in this recipe from Italy-based food writer Amber Guinness.

Ingredients :
  • 50g shelled pistachios
  • 4 floury potatoes, such as king edward or maris piper, sliced into thin discs
  • 2 tbsp olive oil, plus extra to brush and drizzle
  • 4 large sea bass fillets, pin-boned (see Know-how)
  • 6 large sun-dried tomatoes in oil, drained and finely chopped
  • 2 tbsp pine nuts
Directions :

  1. Heat the oven to 180°C fan/gas 6. Whizz the pistachios in a food processor to a chunky, coarse consistency.

  2. Toss the sliced potatoes in 2 tbsp olive oil and salt, then arrange on several large baking trays (ideally in a single layer). Roast for 20 minutes.

  3. Line another roasting tray with baking paper and brush with a little olive oil so the fish won’t stick. Add the fish fillets, skin-side down, and season with salt and pepper. Evenly sprinkle a heaped teaspoon of pistachio crumbs over each fillet, then top with a teaspoon of chopped sun-dried tomatoes, a few pine nuts, a little salt and pepper and a drizzle of oil.

  4. When the potatoes have about 10 minutes left, put the fish in the oven too. Bake for 10-11 minutes or until the fish is white and flaky. Remove from the oven and serve immediately with the potatoes on the side.

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