Pistachio-crusted sea bass with lemony green beans

Ingredients

For 1 serving

• Sea bass180 g
• Pistachios15 g
• Breadcrumbs10 g
• Green beans200 g
• Potatoes150 g
• Extra virgin olive oil12 g
• Lemon zest2 g
• Saltto taste
• Black pepperto taste

Contains: gluten, nuts, fish,

In season: June – September

Method

1. Preheat a conventional oven to 200 °C and put a pan of water on to boil for the vegetables.
2. Peel the potatoes and cut them into roughly 1.5 cm cubes; top and tail the green beans and wash them. When the water boils, salt it, add the potatoes and beans and cook over medium heat for 12 minutes, until the potatoes are easily pierced with a fork; drain.
3. Meanwhile finely chop the pistachios with the breadcrumbs and lemon zest, by knife or in a mini chopper, until you have a fine crumb.
4. Lay the sea bass fillets skin side down in a lined baking tray, salt lightly, brush with a little oil and cover with the crumb, pressing so it sticks.
5. Bake for 12 minutes, until the crust is golden and the flesh flakes.
6. Dress the potatoes and green beans with the remaining oil, salt and pepper and serve them alongside the fish.