Meals and Courses

Seared Sea Bass with Warm Pasta Salad and Basil Oil

cook 20 mins
Tags: Quick eats
Ingredients
  • 2 tablespoons olive oil
  • 4 small sea bass fillets, boned
  • 300 g (10 oz) fregola pasta
  • squeeze of lemon juice
  • 75 g (3 oz) sun-blush tomatoes in oil, drained and chopped
  • 50 g (2 oz) pitted black olives
  • salt and pepper
  • 100 ml (3 1/2 fl oz) extra virgin olive oil
  • large handful of basil leaves, roughly chopped
  • 1 garlic clove
Directions
  • To make the basil oil, place the extra virgin olive oil in a small saucepan, add the basil and garlic and cook over a low heat for 10 minutes. Leave to cool, then pass the flavoured oil through a sieve.
  • Heat the oil in a large nonstick frying pan, add the sea bass, skin side down, and cook over a high heat for 5–7 minutes until golden and crisp. Carefully turn over, season well and cook for a further 3–5 minutes or until the fish is opaque and cooked through. Slice each fillet in half.
  • Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Drain well. Stir in 2 tablespoons of the basil oil, a good squeeze of lemon juice, the tomatoes and olives and season.
  • Arrange the fish alongside the pasta salad on serving plates and drizzle over the remaining basil oil.
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