[Cooking] Seabass, watercress pesto, toasted pine nuts

[karohemd]

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.

I'm really happy with how this came out. :D
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Comments

[dantesspirit]

Mmm, sea bass.

[karohemd]

Indeed. :)
Obviously, this was just the presentation piece, I had two fillets in total.

[dantesspirit]

HAHAHA!

[karohemd]

Hm?

[dantesspirit]

Did you eat both fillets? That's what's funny- you plated one and ate both}:P

[karohemd]

Well, I wanted it to look nice. As it was a smallish fish (the two fillets weighed 230g), I trimmed them so I had two big, mostly evenly sized pieces but obviously cooked all of them. Just the piece in the photo wouldn't have been a full meal.

[dantesspirit]

That makes sense}:)

[omentide.wordpress.com]

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.

[karohemd]

Thank you!
"Green stuff" sounds good. :)

[bateleur.livejournal.com]

Mmm... looks good!

[karohemd.livejournal.com]

Thank you!
I am very pleased because it was the first time I managed to get the picture I had in my head onto a plate. :o)

[caseytalk.livejournal.com]

That looks really good. I hadn't thought of watercress for pesto -- I see basil and parsley all the time. We don't get watercress here, though, so I won't be able to try it any time soon. Loads of fresh fish, though, and bass is one of the most common.

[karohemd.livejournal.com]

Thank you!
I probably wouldn't have, either, but when you read as many menus and watch as many foodie programmes on telly, you come across various ideas and if you google "watercress pesto", you get quite a few hits. :o)
This would work with a variety of fish, mackerel, trout etc.

[dreamsewing.livejournal.com]

that looks gorgeous, and I love the ide of watercress, basil pesto can be too strong for me, especially if you get too many dark green leaves, so the watercress seems much more delicate and somehow more appropriate for local fish . Hungry now.

[karohemd.livejournal.com]

My work here is done. :)

[thedinster.livejournal.com]

NOM!

[karohemd.livejournal.com]

Indeed. :D