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Sea bass with pistachios, pine nuts and sun-dried tomatoes

By: Amber Guinness

Published: 6 Sep 24
Updated: 6 Sep 24

Sea bass with pistachios, pine nuts and sun-dried tomatoes

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.

Easy
September 2024

Test kitchen approved

Serves 4
Hands-on time 15 min. Oven time 20 min

Discover more recipes from Sicily with our full guide to the region’s food.

Nutrition: Per serving

Calories: 505kcals
Fat: 22g (3.7g saturated)
Protein: 29g
Carbohydrates: 43g (6.2g sugars)
Fibre: 6.8g
Salt: 0.2g

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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

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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

Nutrition: per serving

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.