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Roasted Sea Bass with Walnut and Parsley Pesto Serves 4 - 6

  • Ingredients:

  • 1-1.5kg (2-3lbs) whole sea bass or snapper
  • 55g (2oz) walnut pieces, toasted
  • 4 spring onions, chopped
  • 1 clove garlic, crushed
  • 2 15ml spoon (2 tbsp) fresh chopped parsley
  • 4 tbsp) extra virgin olive oil
  • sea salt and freshly milled black pepper
  • lime rind to garnish


  1. Preheat the oven to 220ºC/425ºF, Gas Mark 7
  2. To make the pesto place the toasted walnuts, spring onions, garlic, parsley and olive oil into a liquidiser.  Blend until smooth, season and transfer into a bowl.
  3. Rinse and dry the fish and make 3 diagonal slashes across both sides of the fish.  Place into a greased roasting tin.  Spread the parsley pesto over and inside the fish.
  4. Bake in the hot oven for 25-30 minutes, until the flesh turns white.
  5. Serve on a bed of watercress and spring onions.

Recipe kindly donated by The Seafish Industry