Steamed sea bass fillet with clams and rocket pesto sauce
Ingredients
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8 small sea bass fillets
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300 gr clams
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1 tbsp olive oil
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juice and zest of 1 lemon
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1 medium onion, finely chopped
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2 celery sticks, finely chopped
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160 ml white wine
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100 gr rocket
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100 gr olive oil
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30 gr pine nuts
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30 gr almond
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1 garlic clove
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salt and freshly-ground pepper
Preparation
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Season the fillets and wrap then in plastic film
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Allow them to rest in the fridge for 1 – 2 hours.
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Line them up in the steamer (plastic film on) and steam them for 8 minutes.
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Allow them to “rest” for 2 – 3 minutes and then remove the plastic film.
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Heat the oil in a frying pan and sauté the onion and celery for 4 – 5 minutes.
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Deglaze with wine and lemon juice and add the cockles.
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Cover the frying pan and continue to cook for 4 – 5 minutes until the shells open.
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Remove the lid from the frying pan and add the rocket pesto, stirring for 1 – 2 minutes.
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Remove from the heat and serve the sea bass fillets with cockles and rocket pesto.
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Sprinkle with lemon zest and fresh rocket leaves.
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For the rocket pesto place all the ingredients in a blender and blend at high speed
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With the blender running, slowly drizzle in the olive oil.
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Season with salt and pepper and store in a jar
