Sea bass with pesto on vegetable bed

Ingredients

• 250 g white beetroot
• 250 g baby carrots
• 2 stalks celery
• Salt
• 1 handful basil
• 1 Garlic clove
• 2 tbsp pine nuts
• olive oil
• 2 tbsp freshly grated Parmesan
• Pepper (freshly ground)
• 1 sea bass about 1.2 kg (pre‑cooked)
• 1 handful herbs (e.g., rosemary, sage, parsley)
• a pinch sugar

Instructions

1. 1.

   Wash and trim the beetroot, carrots, and celery; halve the beetroot and cut the celery diagonally. Blanch all vegetables in salted water for 4–5 minutes, then shock in ice water and drain.

2. 2.

   For the pesto, rinse the basil, pat dry, strip the leaves, and combine with peeled garlic, pine nuts, and a splash of oil in a blender. Gradually add about 100 ml oil until the pesto is smooth, then stir in parmesan and season with salt and pepper.

3. 3.

   Rinse the sea bass and pat dry. Score the skin on both sides in a diamond pattern, then season inside and out with salt and pepper. Cook in a grill pan with herbs in 2–3 tbsp olive oil for 15–20 minutes, turning 1–3 times.

4. 4.

   Heat the vegetables in 2–3 tbsp hot oil, seasoning with salt, sugar, and pepper. Plate the veggies, place the seared sea bass on top, spoon pesto over it, and serve.