Sea Bass with Zucchini pesto

Post 1618 of 1734

Created by Marco Pierre White, one of the youngest chefs to win three Michelin stars and Frankie Dettori, the world famous jockey, Frankie’s features dishes that are steeped in authentic Italian tradition

Prep Time: 30 minutes
Cooking Time: 6 minutes
Serves: 1

200 g seabass
50 g new potato
100 g zucchini
10 g olive oil
5 g bottarga
20 g peanuts
1 g shiso purple

Cook the potato in cold water until it is soft. Cut the zucchini long and thick to give it consistency. Blanch the zucchini in hot water. Cool it down immediately in ice. For the pesto, using only the green part of the zucchini,
blanch it with peanuts, garlic and basil. While it’s hot, blend it with extra virgin olive oil and salt. Sear the seabass, skin side. Complete the cooking process in the oven with fresh herbs. Plate with a line of pesto, then place the potato (seasoned with lemon juice, olive oil, salt and pepper). Put the zucchini battonet and adjust the sea bass. Top with olive oil, fresh shiso and basil leaves.