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.