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  • Recipes
  • Med-style Seabass with Beans and Pesto
Med-style Seabass with Beans and Pesto

By OcadoLife
“This gluten-free Med-style Seabass with Beans and Pesto is one of my go-to meals – a light yet flavour-packed dish that’s as nourishing as it is delicious,” says dietitian, nutritionist and author Dr Linia Patel. “High…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

13 total
  • 1 tbsp olive oil
  • 1 small red onion, sliced
  • 200g cherry tomatoes, halved
  • 1 roasted pepper from a jar, sliced 1
  • 200g cannellini beans from a jar, drained and rinsed
  • 1 tsp apple cider vinegar
  • 2 seabass fillets
  • 40g whole almonds (skin-on) or pumpkin seeds
  • 50g rocket
  • 20g basil leaves
  • 1 garlic clove (optional)
  • 30g parmesan, grated
  • ½ lemon, juiced

Method

5 steps

  1. Step 1

    Preheat the oven to 200°C/180°C fan/gas 6. Heat the oil in an ovenproof frying pan and gently fry the onion for 5 mins or until softened.

  2. Step 2

    Add the tomatoes and pepper; cook for 10 mins until the tomatoes start to break down. Stir in the beans and vinegar with some seasoning; simmer for a few mins more. Nestle the seabass fillets into the pan, then transfer to the oven. Bake for 15 mins or until the fish is just cooked.

  3. Step 3

    Meanwhile, make the pesto. Toast the almonds or pumpkin seeds in a dry pan until starting to pop; remove and leave to cool slightly.

  4. Step 4

    sing a pestle and mortar or food processor, grind/blitz the almonds or pumpkin seeds, rocket, basil, garlic (if using) and parmesan. Stir in the oil and lemon juice to make a thick pesto. Loosen with a little water, if needed, and season to taste.

  5. Step 5

    Serve the seabass on a bed of peppers, tomatoes and beans with a good dollop of pesto. Leftover pesto will keep chilled in an airtight container for up to 1 week.