Sea bass with pistachios, pine nuts and sun-dried tomatoes
- Published: 6 Sep 24
- Updated: 6 Sep 24
Looking for a low-fuss, high-flavour way to serve fish? Top sea bass fillets with a simple pistachio and sun-dried tomato crumb, and serve with discs of golden potatoes in this recipe from Italy-based food writer Amber Guinness.
“This is my go-to method if I’m cooking white fish for friends or just want to make something easy but impressive,” says Amber. “The recipe is based on a dish I first saw in Sicily, where a fishmonger was selling pre-prepared sea bass fillets topped with ground pistachios and sun-dried tomatoes. Initially I was simply struck by the vibrancy of the green, white and red, then I realised how much I would love the combination of flavours.”
A cook, author and journalist, Amber was born in London but raised in Tuscany, where she co-founded the Arniano Painting School in what was her family home. This recipe is taken from her second cookbook, Coastal Italian (Thames & Hudson £29.99), and has been tested by delicious.
Discover more recipes from Sicily with our full guide to the region’s food.
Ingredients
- 50g shelled pistachios
- 4 floury potatoes, such as king edward or maris piper, sliced into thin discs
- 2 tbsp olive oil, plus extra to brush and drizzle
- 4 large sea bass fillets, pin-boned (see Know-how)
- 6 large sun-dried tomatoes in oil, drained and finely chopped
- 2 tbsp pine nuts
Method
- Heat the oven to 180°C fan/gas 6. Whizz the pistachios in a food processor to a chunky, coarse consistency.
- Toss the sliced potatoes in 2 tbsp olive oil and salt, then arrange on several large baking trays (ideally in a single layer). Roast for 20 minutes.
- Line another roasting tray with baking paper and brush with a little olive oil so the fish won’t stick. Add the fish fillets, skin-side down, and season with salt and pepper. Evenly sprinkle a heaped teaspoon of pistachio crumbs over each fillet, then top with a teaspoon of chopped sun-dried tomatoes, a few pine nuts, a little salt and pepper and a drizzle of oil.
- When the potatoes have about 10 minutes left, put the fish in the oven too. Bake for 10-11 minutes or until the fish is white and flaky. Remove from the oven and serve immediately with the potatoes on the side.
- Recipe from September 2024 Issue
Nutrition
- Calories
- 505kcals
- Fat
- 22g (3.7g saturated)
- Protein
- 29g
- Carbohydrates
- 43g (6.2g sugars)
- Fibre
- 6.8g
- Salt
- 0.2g
delicious. tips
To pin-bone a fish fillet, lightly run your fingers over the flesh side to find any fine bones, then carefully pull them out with tweezers or fish bone pliers. Or ask your fishmonger.
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