Grilled sea bass fillet with thyme and lemon, vegetables and basil pesto
In this small garden, all our vegetables are fresh and nicely cube-cut. Flavours and nutrients are preserved by careful cooking. The nicely grilled sea bass filet is cooked at the just-right level.
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Ingredients
Portions:
4
180 g
sea bass fillet
50 g
peas
50 g
fine green beans, trimmed
50 g
yellow carrot, diced
50 g
orange carrot, diced
1 tbsp
olive oil
1 tbsp
fresh lemon juice
1 tsp
fresh thyme leaves
For the Basil Pesto:
30 g
fresh basil leaves
20 g
Parmigiano Reggiano, grated
15 g
sunflower seeds
1 clove
garlic
3 tbsp
olive oil
1 pinch
fine salt
1 pinch
ground white pepper
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat your grill to medium-high heat.
- Rub the sea bass fillet with 1 tbsp of olive oil, 1 tbsp of fresh lemon juice, and 1 tsp of fresh thyme leaves. Season with a pinch of fine salt and ground white pepper.
- Grill the sea bass fillet for about 4-5 minutes on each side, or until cooked through and nicely charred.
- Meanwhile, bring a pot of salted water to a boil and blanch 50 g of peas, 50 g of fine green beans, 50 g of diced yellow carrot, and 50 g of diced orange carrot for 3-4 minutes until tender. Drain and set aside.
- To make the basil pesto, blend 30 g of fresh basil leaves, 20 g of grated Parmigiano Reggiano, 15 g of sunflower seeds, 1 clove of garlic, 3 tbsp of olive oil, a pinch of fine salt, and a pinch of ground white pepper until smooth.
- Plate the grilled sea bass fillet with the blanched vegetables and drizzle with the basil pesto. Serve immediately.