Tom Aikens Tuesday night treat – Sea Bass with Pistachio recipe
Wondering what to cook tonight? Or perhaps you’ve got your mid-week meals sorted? If not, why not try this delicious Sea Bass with Pistachio dish from Tom Aikens? Accompanied by a tangy salad. I’m a huge fan of Tom Aikens’ recipes – he conjures up healthy but hearty meals that are easy to prepare. Follow the recipes here…
Sea Bass with Pistachio recipe by Tom Aikens
Ingredients
40g chopped pistachios
40ml Borderfields Rapeseed oil
40ml pistachio oil (if available – try delis)
200g mixed salad leaves
2 x 150g sea bass
1/2 lemon
Method
Place the seabass on a tray and smear in the pistachio oil and 20ml of Borderfields rapeseed oil, season well and cover with the chopped pistachio. Place the tray in the oven at 160c to bake for approx 12 minutes.
Squeeze a little lemon juice over the fish and then place in the middle of a plate. Dress the leaves in the remaining Borderfields rapeseed oil, add seasoning, bit of lemon juice, pistachios and place around the plate.
Enjoy with Lemon and Rapeseed Dressing by Tom Aikens (for your favourite salad)
Ingredients
100ml lemon juice
250ml Borderfields rapeseed oil
50ml water
2g salt
2g caster sugar
1 microplane lemon zest
Method
Place the lemon juice, sugar, salt, water into a bowl and blitz with a hand blender. Slowly start to add the rapeseed oil, mixing well in a steady stream so that it does not split. At the end add the lemon zest and blend for 20 seconds. Pour over your favourite salad!
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