Grilled sea bass with rosemary and parsley pesto
Two recipes for a date night in that are easy to cook, look impressive and taste delicious.
If you’ve arranged dinner at yours, cook up these simple yet impressive looking recipes for grilled sea bass followed by mini Victoria sponge cakes, from the experts at delicious. magazine.
Grilled Sea Bass With Fresh Rosemary &Parsley Pesto
Serves 2
25 minutess to make
2 x 300-350g sea bass, cleaned and trimmed
4 small sprigs of rosemary
1 tsp olive oil
For the pesto
Leaves of 2 sprigs of fresh rosemary
Leaves of a small bunch of fresh parsley
1 garlic clove
1 tbsp of finely grated fresh Parmesan
Grated zest and juice of ½ a lemon
Small bunch of fresh chives, finely chopped
2-3 tbsp extra virgin olive oil
Method
1. Preheat the grill to medium. Make two or three slashes through the skin of the fish on each side and tuck the rosemary sprigs into the gut cavities.
2. Brush each lightly with olive oil and sprinkle with salt. Grill for 5-7 minutes each side until the skin is crispy and the dish is cooked through.
3. Meanwhile make the pesto. Put the rosemary, parsley leaves and garlic ina mini chopped for food processor and whizz until finely chopped. Add the cheese and lemon zest and then whizz again. Tip into a small serving bowl and stir in the lemon juice, chives, olive oil, and some salt and pepper.
4. Just before serving spoon the pesto over the fish and serve with new potatoes and salad.
Mini Victoria sponge cakes
Mini Victoria Sponge Cakes
Makes 8, and takes 1 hour 10 mins to make
170g unsalted butter plus extra for greasing
170g of caster sugar
3 eggs
1 tsp vanilla extract
170g self-raising flour
284 ml whipping cream
Icing sugar for dusting
Strawberry jam for the filling
Method
1. Preheat the oven to 180 degree C fan oven. Grease two Yorkshire pudding trays (those with 4 straight sided holes of about 8 cms each). And cur discs of baking powder to sit in the bottom of each of the holes.
2. Put the butter and sugar into a large bowl and beat until fluffy. Lightly beat the eggs with the vanilla, then gradually beat into the creamed mixture adding a little of the flour. Sift in the remaining flour and gently fold in until combined.
3. Divide evenly between he holes. Bake for twenty minutes until risen and golden. Cook in the tins then turn out onto a wire rack and cook. Peel off the baking powder.
4. Lightly whip cream to soft peaks. Spread onto 4 sponge bases, top with jam and sandwich with the remaining sponge discs. Dust each with icing sugar and serve.
The delicious. cookbook, available at Amazon
These recipes are from delicious. magazine’s cookbook, The delicious. Cookbook, packed full of 365 recipes that are effortless to make whether you’re looking for something to satisfy the family, wow your guests or indulge yourself. It’s available from all good book shops or you can purchase it from Amazon for £11.98.
Tags: Recipe