Sea Bass with Pesto Crust

Ingredients

• 2 bulbs fennel
• 2 onions
• 200 g Cherry tomatoes
• 1 sprig rosemary
• 5 g Butter (1 tsp)
• 300 ml Vegetable broth
• Salt
• Pepper
• 400 g sea bass fillet
• 2 tbsp lemon juice
• 30 g Parmesan cheese (1 piece)
• 50 g hearty oatmeal flakes
• 80 g basil pesto (4 tbsp; jar)

Instructions

1. 1.

   Wash, trim and finely chop the fennel. Peel and finely chop the onions. Wash the tomatoes. Rinse the rosemary, shake dry and finely mince the needles.

2. 2.

   Heat butter in a pan. Sauté the fennel and onions over medium heat for 3–4 minutes. Add the broth and simmer for another 3–4 minutes. Stir in the tomatoes and rosemary, seasoning with salt and pepper.

3. 3.

   Transfer the vegetable mixture to a baking dish.

4. 4.

   Rinse the fish under cold water, pat dry, season both sides with salt and pepper, drizzle with lemon juice, and place it on top of the vegetables.

5. 5.

   Grate the parmesan and mix with oatmeal flakes and pesto. Spread this topping over the fish and bake in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for 20–25 minutes until golden brown.