Sea bass with kale pesto & sultana salsa

Ingredients

For 2 servings

• •2 sea bass fillets skin on
• •2 c. à soupe olive oil
• •3 c. à soupe unsalted butter
• •100 ml white wine
• •0.5 lemon zested and juiced
• •2 c. à soupe capers drained
• •2 c. à soupe sultanas
• •small handful of parsley finely chopped
• •roasted new potatoes or salad, to serve (optional)
• •50 g pine nuts
• •80 g kale leaves stripped
• •60 g parmesan grated
• •0.5 lemon juiced
• •1 small garlic clove
• •100 ml olive oil

Method

1. 1.For the pesto, toast the pine nuts in a dry pan over a medium heat until golden, then tip into a food processor with the remaining pesto ingredients and blitz until smooth.
2. 2.Pat the skin of the sea bass dry with kitchen paper and season with salt on both sides. Heat the oil in a non-stick pan over a high heat, then place the fish skin-side down and cook for 3 mins until the skin is crisp.
3. 3.Flip the fish and add the butter, wine, lemon zest and a splash of lemon juice to the pan. Cook for another 2 mins, then remove the fish and set aside. Add the remaining ingredients to the pan and cook on a high heat for 2 mins, stirring occasionally. Season to taste, adding a splash more lemon juice if needed.
4. 4.Drizzle the buttery sultana salsa over the sea bass, serve with a generous dollop of kale pesto and crispy new potatoes or salad.