Fillet of sea bass with savoy cabbage and beetroot pesto

This deliciously different combination of flavours from David Massey is sure to please the most discerning diners
By David Massey
Fillet of sea bass with savoy cabbage and beetroot pesto
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 40 minutes
  • Effort: medium



  • 2 tbsp olive oil
  • 2 sea bass, each 175g
  • sprigs of chervil, to granish

For the Pesto:

  • 2 large bunches of basil
  • 1 medium beetroot
  • 40 g parmesan, finely grated
  • 20 g pine kernels, lightly toasted
  • 50 ml extra virgin olive oil
  • black pepper

For the Savoy cabbage:

  • 50 g unsalted butter
  • ½ Savoy cabbage, finely chopped
  • 50 g lardons of bacon
  • handful of fennel seeds


1. To make the pesto, place all the ingredients for the pesto into a blender and whiz together, adding enough olive oil to give a smooth consistency.

2. Heat the butter in a large frying pan over a gentle heat and add the bacon lardons, cabbage and fennel seeds and fry until the cabbage is soft.

3. To cook the fish, set the oven to 200°C/ gas 6. Heat the oil in a separate frying pan and fry the sea bass for 2 minutes on each side, until golden. Transfer the fish to a roasting pan and finish cooking in the oven for about 6 minutes.

4. Place a mound of cabbage on each of two warmed dinner plates. Put a piece of sea bass on top of each mound and top with a dollop of beetroot pesto. Drizzle with a little extra olive oil and garnish with chervil.

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