40ml Borderfields Cold Pressed Rapeseed Oil
40g pistachios, chopped
40ml pistachio oil
200g mixed salad leaves
2 150g sea bass
½ lemon, juiced
Salt and pepper, to season
- Begin pre-heating the over to 160°C. Place the sea bass on a tray and rub with the pistachio oil and 20ml Borderfields. Season with salt and pepper and cover with the pistachios.
- Place the tray in the oven and bake for approximately 12 minutes. Once baked, squeeze half the lemon juice over the fish.
- Dress the salad leaves with the remaining Borderfields, lemon juice and pepper to taste. Place the sea bass in the middle of a plate and serve with the leaves.