Sea Bass with Pesto Quinoa

  • 200g Great Scot Quinoa
  • 2 tbsp olive oil
  • 50g pine nuts
  • 200g baby plum tomatoes
  • 3 tbsp pesto sauce
  • 1 tbsp basil leaves, torn
  • Salt and black pepper
  • 4 sea bass fillets

Ready… Steady… Bake…

  • Cook the quinoa to the on pack instructions and drain.
  • Meanwhile, heat 1 tablespoon of the oil in a pan, add the pine nuts and cook until a light golden brown.
  • Add the cherry tomatoes and cook for 4-5 minutes until softened, then stir in the pesto sauce, basil leaves, drained quinoa and season lightly.
  • Heat the remaining oil in a frying pan and fry the sea bass skin side down for 2-3 minutes until golden then turn and cook for a further minute.
  • Serve the fish on top of the pesto quinoa.
Print recipe
  • 10 mins
  • 25 mins
  • Makes 4