Tuscan Style Seabass with Pesto Panzanella
4 seabass fillets (pin boned) one per person
250g baby tomatoes halved
200g crusty bread cut into small cubes
30g black olives (approx 12)
1 tub of fresh green pesto 140g (reserve 2tsp of pesto for garnish)
1 tbsp rapeseed oil for frying the fish
Squeeze of fresh lemon juice and sprinkling of ground black pepper
Fresh herbs preferably basil, pepper, lemon wedges and drizzle of pesto
Drizzle some rapeseed oil and a sprinkle of black pepper over the halved baby tomatoes then place on a baking sheet in a 180° preheated oven. Cook about 15-20 mins until they are soft and remove.
Place the cubed bread on a baking sheet and cook for about 5 minutes, until they are golden and crispy but still soft in the centre, remove from the oven and set aside.
Put the bread and pesto in a bowl and mix until the bread is coated.
Add some rapeseed oil to a preheated pan on medium and place the seabass fillets skin side down. Add them one by one holding them flat with a spatula to prevent them curling. Cook for 3 to 4 mins each side and remove from the heat.
Add the tomatoes and olives to the bread and pesto, mixing gently. Place the mix on a serving plate and arrange the sea bass fillets on top skin side up.
Garnish with fresh basil leaves, black pepper, lemon wedges and a sprinkling of pesto.