Pan-fried sea bass with fennel pesto and tomato salsa recipe
 4 x 150g/5oz sea bass fillets1 tsp olive oilsaltpinch freshly ground white pepperpinch ground coriander 4 x 150g/5oz sea bass fillets 1 tsp olive oil salt pinch freshly ground white pepper pinch ground coriander 1 fennel bulb, roughly chopped2 tbsp chopped fresh dill50g/2oz pine nuts, toasted 2 tbsp ground almonds50g/2oz parmesan, freshly grated100ml/3½fl oz olive oilsalt and freshly ground black pepper 1 fennel bulb, roughly chopped 2 tbsp chopped fresh dill 50g/2oz pine nuts, toasted 2 tbsp ground almonds 50g/2oz parmesan, freshly grated 100ml/3½fl oz olive oil salt and freshly ground black pepper 150g/5oz cherry tomatoes, cut in half½ lemon, juice only2 tbsp sesame oil2 dashes Tabasco sauce2 tbsp fresh coriander leaves 1 punnet pea shoots 150g/5oz cherry tomatoes, cut in half ½ lemon, juice only 2 tbsp sesame oil 2 dashes Tabasco sauce 2 tbsp fresh coriander leaves 1 punnet pea shoots Method Using a sharp knife, trim the sea bass fillets into a square shape, then cut into the skin side to lightly score.Rub the fillets with olive oil and season with salt and a pinch of white pepper and ground coriander.Heat a frying pan until hot and add the sea bass, skin-side down. Fry for three minutes, then turn and cook for a further 1-2 minutes, or until completely cooked through.For the fennel pesto, place the fennel into a food processor and blend to a fine purée.Add the dill, pine nuts, ground almonds and parmesan and pulse to combine.Add the olive oil and blend to a porridge-like consistency. Season, to taste, with salt and freshly ground black pepper.For the tomato salsa, place the tomatoes into a bowl and add the lemon juice, sesame oil, Tabasco sauce and coriander leaves. Stir gently to combine.To serve, place a spoonful of fennel pesto into the centre of each plate. Place a sea bass fillet on top of each and spoon the salsa around. Garnish with a few pea shoots and serve. Using a sharp knife, trim the sea bass fillets into a square shape, then cut into the skin side to lightly score. Using a sharp knife, trim the sea bass fillets into a square shape, then cut into the skin side to lightly score. Rub the fillets with olive oil and season with salt and a pinch of white pepper and ground coriander. Rub the fillets with olive oil and season with salt and a pinch of white pepper and ground coriander. Heat a frying pan until hot and add the sea bass, skin-side down. Fry for three minutes, then turn and cook for a further 1-2 minutes, or until completely cooked through. Heat a frying pan until hot and add the sea bass, skin-side down. Fry for three minutes, then turn and cook for a further 1-2 minutes, or until completely cooked through. For the fennel pesto, place the fennel into a food processor and blend to a fine purée. For the fennel pesto, place the fennel into a food processor and blend to a fine purée. Add the dill, pine nuts, ground almonds and parmesan and pulse to combine. Add the dill, pine nuts, ground almonds and parmesan and pulse to combine. Add the olive oil and blend to a porridge-like consistency. Season, to taste, with salt and freshly ground black pepper. Add the olive oil and blend to a porridge-like consistency. Season, to taste, with salt and freshly ground black pepper. For the tomato salsa, place the tomatoes into a bowl and add the lemon juice, sesame oil, Tabasco sauce and coriander leaves. Stir gently to combine. For the tomato salsa, place the tomatoes into a bowl and add the lemon juice, sesame oil, Tabasco sauce and coriander leaves. Stir gently to combine. To serve, place a spoonful of fennel pesto into the centre of each plate. Place a sea bass fillet on top of each and spoon the salsa around. Garnish with a few pea shoots and serve. To serve, place a spoonful of fennel pesto into the centre of each plate. Place a sea bass fillet on top of each and spoon the salsa around. Garnish with a few pea shoots and serve.