Sea bass with kale pesto & sultana salsa

• sea bass fillets↗2

  skin on

• olive oil↗2 tbsp tbsp
• unsalted butter↗3 tbsp tbsp
• white wine↗100ml ml
• lemon↗½

  zested and juiced

• capers↗2 tbsp tbsp

  drained

• sultanas↗2 tbsp tbsp
• parsley↗small handful of

  small handful of, finely chopped

• roasted new potatoes

  or salad, to serve (optional)

• pine nuts↗50g g
• kale↗80g g

  leaves stripped

• parmesan↗60g g

  grated

• lemon↗½

  juiced

• garlic clove↗1 small
• olive oil↗100ml ml

Step-by-step instructions

1. 1

   For the pesto, toast the pine nuts in a dry pan over a medium heat until golden, then tip into a food processor with the remaining pesto ingredients and blitz until smooth.

2. 2

   Pat the skin of the sea bass dry with kitchen paper and season with salt on both sides. Heat the oil in a non-stick pan over a high heat, then place the fish skin-side down and cook for 3 mins until the skin is crisp.

3. 3

   Flip the fish and add the butter, wine, lemon zest and a splash of lemon juice to the pan. Cook for another 2 mins, then remove the fish and set aside. Add the remaining ingredients to the pan and cook on a high heat for 2 mins, stirring occasionally. Season to taste, adding a splash more lemon juice if needed.

4. 4

   Drizzle the buttery sultana salsa over the sea bass, serve with a generous dollop of kale pesto and crispy new potatoes or salad.