Steamed sea bass with cockle pistou
- April 2013
- Serves 4
- Takes 20 minutes to makes, 10 minutes to cook plus chilling
Serve something fresh, light and simple for dinner tonight with this delicate steamed sea bass recipe. If you want to bulk it out a little, serve with boiled new potaotes, too.
- 22.2g (3.2g saturated)
- 10.4g (3.1g sugars)
You can vary this dish with seasonal veg – carrot, celery and celeriac in winter, and in late spring you can use broad beans and asparagus, chopped into rounds. Mussels could replace the cockles.
Wrap the fish and leave it overnight, then steam and start the sauce 10 minutes before you want to serve.
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