Sea Bass with Pesto Ham Coating

Ingredients

• 4 sea bass fillets
• Pepper
• 400 g sun‑dried tomatoes (packed in oil)
• 8 sprigs basil
• 3 tbsp balsamic vinegar
• 200 g Parma ham (thinly sliced, fat‑free)
• oil for brushing
• parchment paper
• kitchen twine

Instructions

1. 1.

   Rinse the sea bass fillets under running water, pat dry and season generously with pepper.

2. 2.

   Wash and shake off the basil leaves, then pick them from the stems.

3. 3.

   1. Drain the sun‑dried tomatoes well, reserve the oil, roughly chop the tomatoes and place them in a blender. Add half of the reserved oil and the basil; blend until smooth.

4. 4.

   2. Stir in the balsamic vinegar and mix. While stirring, add more oil until a creamy, spreadable paste forms.

5. 5.

   3. Lay four sheets of parchment paper side by side on a work surface, brush each with oil, then lay overlapping strips of Parma ham carefully so the thin slices do not tear.

6. 6.

   4. Spread the tomato paste over the ham surfaces.

7. 7.

   5. Place one sea bass fillet on each prepared sheet and roll tightly using the parchment as support.

8. 8.

   6. Wrap the rolls in parchment and tie them securely at two points with kitchen twine.

9. 9.

   7. Arrange the fish‑ham rolls gently side by side in a lightly greased baking dish and bake at 200 °C for about 25–30 minutes.

10. 10.

    8. Serve the rolls on preheated plates, garnished with fresh basil.