karohemd: (Chef)
Ozzy ([personal profile] karohemd) wrote2011-09-11 00:08

[Cooking] Seabass, watercress pesto, toasted pine nuts

After a couple of weeks of mediocre fare, I finally had some inspiration again and produced something worth posting.
I found some nice seabass fillets and when I saw the watercress various recipes I'd seen online clicked in my head. The fillets were simply pan-fried for two minutes on the skin side, seasoned with salt and pepper and flipped. I picked the watercress leaves and blitzed them with half a garlic glove and good olive oil, and a bit of salt and pepper.

Seabass, watercress pesto, toasted pine nuts


I'm really happy with how this came out. :D
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dantesspirit: (Default)

[personal profile] dantesspirit 2011-09-11 01:23 (UTC)(link)
Mmm, sea bass.
dantesspirit: (Default)

[personal profile] dantesspirit 2011-09-11 01:50 (UTC)(link)
Did you eat both fillets? That's what's funny- you plated one and ate both}:P
dantesspirit: (Default)

[personal profile] dantesspirit 2011-09-11 02:34 (UTC)(link)
That makes sense}:)

[identity profile] omentide.wordpress.com 2011-09-12 11:35 (UTC)(link)
That looks fantastic!

And we can make something very like it over here. Levrek (sea bass) is in season - not sure we can get watercress but the varieties of Yesilik (green stuff) - 3 to 4 bunches a lira - are expanding all the time.