Directions
- 1Marinate the fish in a tomato pesto. Blend sun-dried tomatoes, fresh tomatoes, olive oil, garlic, and salt.
- 2Spread the pesto over the flesh side of the fish.
- 3Pop the fish under a hot grill for a few minutes.
- 4Boil the fregola.
- 5Mix the cooked fregola with chopped veggies and seasoning.
- 6Blend parsley, garlic, fresh herbs, mustard, and lemon juice for the salsa verde.
Ingredients
- 3 sea bass
- 1 handful sun-dried tomatoes
- 2 fresh tomatoes
- 1 tablespoon olive oil
- 2 cloves garlic
- 1 pinch salt
- 1 cup fregola
- 1 handful chopped red onion
- 1 handful parsley
- 1 lemon
- 1 tablespoon mustard
- 1 handful fresh herbs
Equipment
blendergrillpanknifescissors
Related recipes
Mexican Inspired Roasted Elote Cucumber Salad
Mexican · Salad
Tex-Mex Chopped Chicken Salad
Mexican · Salad35m
Mexican Street Corn “Chicken” Salad
Mexican · Salad
Black bean salad
Mexican · Salad
Charred Poblano Chili & Lime Black Bean Salad
Mexican · Salad
Bean and Corn Salad
Mexican · Salad
Street Taco Chicken Salad
Mexican · Salad
New Favorite Salad
Mexican · Salad
Mexican Chicken Corn Salad
Mexican · Salad
Taco Pasta Salad
Mexican · Salad
Egg Salad Wrap
Mexican · Salad
Maple Bacon BBQ Chicken Bowl
Mexican · Salad