This beautiful sea bass recipe from the Galvin brothers is a summer recipe through and through. Pistou itself is a French form of pesto, in this case served stirred into a soup made from summer vegetables.

Fillet of sea bass 'au Pistou'

Ingredients

Fish & Shellfish

  • 4 sea bass fillets, 160g per portion

Oils & Vinegars

  • olive oil
  • 150ml of extra virgin olive oil
  • 125ml of extra virgin olive oil

Store Cupboard

  • salt
  • 1 tsp toasted pine nuts
  • salt

Fruit & Vegetables

  • 1 onion, finely diced
  • 250g of French beans, cut on the angle into 1.5cm batons
  • 250g of fresh broad beans
  • 100g of fresh peas
  • 4 carrots, 1cm dice
  • 2 courgettes
  • 100g of Charlotte potatoes, 1cm dice
  • 2 tomatoes, blanched, skinned, deseeded and cut into 1cm dice
  • 4 garlic cloves, peeled

Beverages

  • 1.5l mineral water

Cereals, Grains & Pasta

  • 50g of orzo

Salad & Fresh Herbs

  • 1 bunch of basil, roughly chopped

Cheese

  • 50g of Gruyère, finely grated

Method

1. Begin by making the pistou. Using a pestle and mortar, purée the garlic, then add the pine nuts and basil leaves and continue pounding to make a paste. Add the oil gradually, combining thoroughly to form a sauce, then season to taste and store in the fridge until required
  • garlic cloves, peeled
  • 1 bunch of basil
  • 1 tsp toasted pine nuts
  • 125ml of extra virgin olive oil
  • salt
2. For the soup, heat the olive oil in a heavy-based pan and add the diced onion, cooking until soft. Add the other vegetables to the pan and season, then place a lid on the pan and sweat the vegetables for 3 minutes until soft and tender
  • 150ml of extra virgin olive oil
  • onion, finely diced
  • 250g of French beans, cut on the angle into 1.5cm batons
  • 250g of fresh broad beans
  • 100g of fresh peas
  • carrots, 1cm dice
  • courgettes
  • 100g of Charlotte potatoes, 1cm dice
3. Add the water to the pan, bring to the boil, then reduce to a simmer and leave to cook for 8 minutes. Add the orzo to the pan and cook for a further 4 minutes, or until cooked
  • 1.5l mineral water
  • 50g of orzo
4. Meanwhile, heat 2 non-stick pans with a little olive oil and season the sea bass with salt – it’s best to use 2 pans to prevent overcrowding. Place the fish skin-side down into the hot pans and cook, turning after 5 minutes. Cook the fish on the other side for a further 2 minutes
  • sea bass fillets, 160g per portion
  • olive oil
  • salt
5. Remove the soup from the heat and add the diced tomatoes to the pan, along with the pistou. Stir to thoroughly to combine, check the seasoning, and divide between 4 bowls
  • tomatoes, blanched, skinned, deseeded and cut into 1cm dice
6. To serve, sprinkle the soup with the grated Gruyère and top with the cooked fish. Finish with a pinch of salt and a dash of olive oil
  • 50g of Gruyère, finely grated
  • olive oil
  • salt

Recipe From Great British Chef

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