Pesto seabass with cannellini beans and purple sprouting broccoli

How to Making Recipes Pesto seabass with cannellini beans and purple sprouting broccoli using 8 ingredients and 5 steps

Pesto seabass with cannellini beans and purple sprouting broccoli - You do end up using quite a bit of herb in the pesto, but it is well worth it. For the soup, heat the oil in a heavy-based saucepan over a high heat. Purple Sprouting Broccoli & Broad Bean Salad with Hazelnut Pesto. The combination of flavours worked surprisingly well with the pesto and it was even better the day later after having a good marinate in the fridge. Broad beans (Fava beans) are special in any salad, they add a unique, nutty texture..

Meanwhile,to make the pesto, grind the basil and wild garlic in a mortar with a pestle or food processor to release the natural oils.

Purple Sprouting Broccoli & Broad Bean Salad with Hazelnut Pesto.

You can have Pesto seabass with cannellini beans and purple sprouting broccoli using 8 ingredients and 5 steps. Here is how you achieve that.

Ingredients cook Pesto seabass with cannellini beans and purple sprouting broccoli

1. Prepare 2 seabass fillets.
2. It's Fresh basil pesto.
3. It's 1 yellow pepper.
4. You need 1 onion.
5. You need 1 clove garlic.
6. You need 1 can cannellini beans.
7. Prepare 1 can lentils.
8. Prepare Handful purple sprouting broccoli.

Pesto seabass with cannellini beans and purple sprouting broccoli instructions

1. Chop the peppers, onions, and garlic. Cook on a medium heat in a hot pan. Season with pepper and mixed herbs.
2. After a few minutes add the beans and lentils. Then stir in the pesto.
3. Meanwhile season and pan fry the broccoli.
4. Then seasons and pan sear the seabass. Skin side down first.
5. Serve with some pesto on top.

Pesto seabass with cannellini beans and purple sprouting broccoli - Purple sprouting broccoli is one of my favourite as you will see from my posts. I thought I would try some in a salad and it worked so well with the salty parma ham and cheese. Grilling them added a deepness of flavour and more texture. This is a tasty seasonal salad. Meanwhile, to make the pesto, grind the basil and wild garlic in a mortar with a pestle or food processor to release the natural oils. Like many iron-rich foods, broccoli goes really well with umami-rich ingredients like anchovies, Parmesan, Stilton and cured meats. Josh Eggleton uses the same flavour combination with his loin of venison with a broccoli and Stilton purée. Thank you and good luck