Pan-Seared Sea Bass with Kale Pesto and Sultana Salsa

Name: Pan-Seared Sea Bass with Kale Pesto and Sultana Salsa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 2 pieces sea bass fillets skin on; 80 g kale leaves stripped; 50 g pine nuts; 60 g parmesan grated; 100 ml white wine; 3 tbsp unsalted butter; 2 tbsp olive oil; 2 tbsp capers, drained; 2 tbsp sultanas; 0.5 piece lemon; 0.5 piece lemon juice; 1 piece small garlic clove; 1 handful fresh parsley, finely chopped; 1 portion roasted new potatoes or salad, to serve

Elevate your dinner with crispy-skinned sea bass paired with a vibrant, earthy kale pesto and a sweet-and-savory buttery sultana salsa. This elegant yet simple dish is packed with bold Mediterranean flavors and is perfect for a quick weeknight luxury.

Servings2 Portions

Prep Time10 Mins

Cook Time10 Mins

Difficulty

Intermediate

Ingredients

sea bass fillets skin on
2 pieces
kale leaves stripped
80 g
pine nuts
50 g
parmesan grated
60 g
white wine
100 ml
unsalted butter
3 tbsp
olive oil
2 tbsp
capers, drained
2 tbsp
sultanas
2 tbsp
lemon
0.5 piece
lemon juice
0.5 piece
small garlic clove
1 piece
fresh parsley, finely chopped
1 handful
roasted new potatoes or salad, to serve
1 portion

Step-by-Step Instructions

Prepare the kale pesto: Toast the pine nuts in a dry frying pan over medium heat for 2-3 minutes until golden and fragrant. Transfer them to a food processor along with the stripped kale leaves, grated parmesan, garlic, and half of the lemon juice. Blitz until the mixture is smooth, adding a teaspoon of water or oil if needed to reach your desired consistency.

Prep the fish: Use kitchen paper to pat the sea bass skin thoroughly dry—this is essential for a crispy finish. Season both sides of the fillets with salt. Heat the olive oil in a large non-stick frying pan over high heat. Once the oil is shimmering, place the fish fillets skin-side down. Press down gently with a spatula and cook for 3 minutes until the skin is golden and crisp.

Cook the salsa: Carefully flip the fish fillets. Add the butter, white wine, lemon zest, and the remaining splash of lemon juice to the pan. Cook for another 2 minutes, then remove the fish from the pan and set aside on a warm plate. Add the capers, sultanas, and chopped parsley to the remaining pan juices. Increase the heat and cook for 2 minutes, stirring occasionally, until the sauce has slightly thickened into a buttery salsa. Season to taste.

Assemble and serve: Place the sea bass fillets on serving plates and drizzle generously with the buttery sultana salsa. Serve with a large dollop of the kale pesto on the side, accompanied by roasted new potatoes or a fresh green salad.