Basil Pesto Sea Bass, Gluten-free Pasta & Courgette Plate
Basil Pesto Sea Bass, Gluten-free Pasta & Courgette Plate brings Italian flavour to a plate that delivers 47g of protein for 616 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 140g Sea Bass
- 160g gluten-free pasta
- 80g mushrooms
- 80g courgette
- 25g pesto
- 10g parmesan
- 3g garlic
- 20g rocket
Method
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1
Prep everything first: wash and trim the mushrooms and courgette, then measure out the sauce ingredients.
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2
Cook the gluten-free pasta for 8-10 minutes, stirring often, and rinse briefly to stop it sticking.
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3
Score the sea bass skin, season and pan-fry skin-side down for 3-4 minutes, then flip for 1 minute.
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4
Stir the pesto through the hot carbs with a splash of cooking water so it turns glossy, then top with grated parmesan.
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5
Meanwhile, steam or stir-fry the mushrooms and courgette for 3-5 minutes until just tender with a little bite.
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6
Build the plate: gluten-free pasta first, then the veg and sea bass, spooning over any remaining sauce. Finish with the rocket.
Tap ingredients and steps to tick them off as you cook.