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Fred’s crusted pesto bass with pea and mint orzo

  1. Cook your sea bass fillets according to the packet instructions.

  2. Drop the orzo into a pan of boiling water and cook (again, check the pack for timings). In a separate pan, add the peas, yogurt, olive oil and garlic. Heat gently, mixing from time to time – but don’t boil.

  3. Once the orzo is ready, stir it through the yogurt sauce. Then add the parmesan, mint, lemon zest and juice, and the black pepper.

  4. Add the rocket to your plates first, place the orzo on top and then finish with the bass fillets.

If you’re feeling indulgent, try swapping out the parmesan for a ball of buffalo mozzarella. Just tear it up and stir it into the yogurt sauce. Yum.

What you’ll need:

  • 1 pack of Fred’s sea bass fillets + pesto, lemon and parsley crumb
  • 200g orzo
  • 200g garden peas
  • 150g Greek yogurt
  • 4 tbsp olive oil
  • 1 clove garlic, chopped
  • 40g parmesan
  • ½ bunch of mint, chopped
  • 1 lemon, zested and juiced
  • Generous pinch of black pepper
  • Handful of rocket