Sea bass fillet with watercress

Ingredients

• 600 g small potatoes
• Salt
• 180 g watercress
• 640 g sea bass fillet (8 fillets)
• Pepper
• 15 g pine nuts (1 tbsp)
• 30 g Parmesan cheese (1 piece)
• 2 Garlic cloves
• 8 tbsp olive oil
• 1 splash Lemon juice

Instructions

1. 1.

   Wash the potatoes and cook them in salted water for about 20 minutes.

2. 2.

   Meanwhile, wash the watercress, dry it, and distribute 100 g onto four plates.

3. 3.

   Rinse the fish fillets under cold water, pat them dry, and season with salt and pepper.

4. 4.

   For the pesto, toast the pine nuts in a pan without oil over medium heat until fragrant, then remove. Grate the parmesan.

5. 5.

   Peel the garlic and blend it with the remaining watercress and pine nuts in a blender until smooth. Add 4 tbsp of olive oil and stir in the parmesan. Season with salt, pepper, and lemon juice.

6. 6.

   Heat the remaining oil in a non‑stick pan. Fry the fish fillets skin side down over high heat for 3–4 minutes until golden brown. Flip, remove from heat, and let them finish cooking for another 1–2 minutes.

7. 7.

   Drain the potatoes and place them on the plates. Lay the sea bass fillets on top of the watercress and serve the pesto in small bowls.