Baked Fillet Of Seabass With Asparagus

This is a simple way to make a delicious flavoursome steak dish at home.

Serves 4

INGREDIENTS

• 4 fillet seabass, pin bones removed, skin on

• 4 tbsp Le Skinny Chef red or green pesto

• 12 green asparagus tips

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• 

  Blanch Asparagus

• 

  Top fish with red or green pesto

• 

  Place asparagus on top of fillets

• 

  Serve with side of choice

• 

  The finished dish

• 

  Recipe inside all our pestos

PREPARATION & COOKING

1. Preheat oven to 180 deg C

2. Blanch 12 green asparagus tips, strain and reserve

3. Place the fillets of seabass on a baking tray, skin side down (ensure pin bones removed but skill is still on)

4. Spread 1 large tbsp or red OR green pesto on top of each fillet and place 3 blanched asparagus tips on top and bake in the oven for 15 mins.

This dish can also be made with any other fish or chicken fillets.

Bon Appetit

#RedPesto #GreenPesto