5-min pesto sea bass with all the trimmings
A mouth-watering, healthy quick-bite you have to try, even when there is not much time to cook.
Sea bass is a mild tasting fish, for those who are not very keen on this food, and pesto raises it to a whole new level, adding flavour and nutrients (calcium rich parsley, anti-inflammatory and immune boosting garlic and basil)
Sauerkraut provides a little tang, and apart from being a gut friendly probiotic food, it is rich in fibre, vitamins C and K, potassium and calcium. Make sure it's naturally fermented and unpasteurised.
We had this for tea a few days ago; I just added some crushed buttered potatoes for my daughter. I could do without the carbs, but if you need a little extra,... how about wild rice?
1 sea bass filet per person, panfried in coconut oil (or butter/ghee)
For the pesto, chopped parsley or basil, garlic, olive oil (and parmesan if you can)
Some greens of your choice, steamed (broccoli, asparagus, cabbage, green beans, sugar snaps, peas), dressed with lemon and olive oil
A generous serving of red cabbage and ginger sauerkraut
Optionals: wild rice, sweet potato chips, roasted pumpkin seeds, sesame seeds
Prepare the pesto by combining all the chopped ingredients, and reserve.
Steam the veg and plate them.
Set the pan on medium heat with butter or coconut oil, and cook the fish, skin down for 1 minute (add salt and lemon), flip it over and cook for 2 minutes. Flip one last time and slather a generous amount of pesto.
Plate the fish an add some sauerkraut on top.
Drizzle a bit of olive oil and sprinkle with the seeds of your choice.