Preparation Time

Preparation Time

15'

Cook Time

Cooking Time

20-25'

Servings

Servings

4

Ingredients

  • 8 small sea bass fillets
  • 300 gr clams
  • 1 tbsp olive oil
  • juice and zest of 1 lemon
  • 1 medium onion, finely chopped
  • 2 celery sticks, finely chopped
  • 160 ml white wine
  • 100 gr rocket
  • 100 gr olive oil
  • 30 gr pine nuts
  • 30 gr almond
  • 1 garlic clove
  • salt and freshly-ground pepper

Nutrition Information

Per 100gr

Per 300gr portion

Energy (kcal)

176 kcal

527 kcal

Fat

10.5 g

32.8 g

Fat of which saturated

1.7 g

5.2 g

Fat of which saturated monounsaturated

5.2g

16.5 g

Fat of which saturated polyunsaturated

0.9 g

2.9 g

Carbohydrates

4.2 g

11.9 g

Carbohydrates of which sugars

2.5 g

8.6 g

Dietary Fiber

0.85 g

2.5 g

Proteins

15.63 g

46.9 g

Salt

0.4 g

1.3 g

Vitamin D3

4.47 mcg

13.41 mcg

Calcium

28.81 mg

46.3 mg

Iron

0.4 mg

1.3 mg

Preparation

Step 1

Season the fillets and wrap then in plastic film

Step 2

Allow them to rest in the fridge for 1 – 2 hours.

Step 3

Line them up in the steamer (plastic film on) and steam them for 8 minutes.

Step 4

Allow them to “rest” for 2 – 3 minutes and then remove the plastic film.

Step 5

Heat the oil in a frying pan and sauté the onion and celery for 4 – 5 minutes.

Step 6

Deglaze with wine and lemon juice and add the cockles.

Step 7

Cover the frying pan and continue to cook for 4 – 5 minutes until the shells open.

Step 8

Remove the lid from the frying pan and add the rocket pesto, stirring for 1 – 2 minutes.

Step 9

Remove from the heat and serve the sea bass fillets with cockles and rocket pesto.

Step 10

Sprinkle with lemon zest and fresh rocket leaves.

Step 11

For the rocket pesto place all the ingredients in a blender and blend at high speed

Step 12

With the blender running, slowly drizzle in the olive oil.

Step 13

Season with salt and pepper and store in a jar