Sea Bass with Fregola Salad and Salsa Verde
28 mins
Serves 3
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Sea Bass with Fregola Salad and Salsa Verde
instagram.com
28 mins
Serves 3
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Directions
1
Marinate the fish in a tomato pesto. Blend sun-dried tomatoes, fresh tomatoes, olive oil, garlic, and salt.
2
Marinate the fish in a tomato pesto. Blend sun-dried tomatoes, fresh tomatoes, olive oil, garlic, and salt.
3
Marinate the fish in a tomato pesto. Blend sun-dried tomatoes, fresh tomatoes, olive oil, garlic, and salt.
4
Spread the pesto over the flesh side of the fish.
5
Spread the pesto over the flesh side of the fish.
6
Spread the pesto over the flesh side of the fish.
7
Pop the fish under a hot grill for a few minutes.
8
Pop the fish under a hot grill for a few minutes.
9
Pop the fish under a hot grill for a few minutes.
10
Boil the fregola.
11
Boil the fregola.
12
Boil the fregola.
13
Mix the cooked fregola with chopped veggies and seasoning.
14
Mix the cooked fregola with chopped veggies and seasoning.
15
Mix the cooked fregola with chopped veggies and seasoning.
16
Blend parsley, garlic, fresh herbs, mustard, and lemon juice for the salsa verde.
17
Blend parsley, garlic, fresh herbs, mustard, and lemon juice for the salsa verde.
18
Blend parsley, garlic, fresh herbs, mustard, and lemon juice for the salsa verde.
Ingredients
3 sea bass
3 sea bass
3 sea bass
1 handful sun-dried tomatoes
1 handful sun-dried tomatoes
1 handful sun-dried tomatoes
2 fresh tomatoes
2 fresh tomatoes
2 fresh tomatoes
1 tablespoon olive oil
1 tablespoon olive oil
1 tablespoon olive oil
2 cloves garlic
2 cloves garlic
2 cloves garlic
1 pinch salt
1 pinch salt
1 pinch salt
1 cup fregola
1 cup fregola
1 cup fregola
1 handful chopped red onion
1 handful chopped red onion
1 handful chopped red onion
1 handful parsley
1 handful parsley
1 handful parsley
1 lemon
1 lemon
1 lemon
1 tablespoon mustard
1 tablespoon mustard
1 tablespoon mustard
1 handful fresh herbs
1 handful fresh herbs
1 handful fresh herbs
Equipment
blender
grill
pan
knife
scissors