Sea bass with pistachios, pine nuts and sun-dried tomatoes
- Published: 6 Sep 24
- Updated: 6 Sep 24
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.
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Serves 4 -
Hands-on time 15 min. Oven time 20 min
Nutrition
- 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.