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



  1. 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.
  2. Place the tray in the oven and bake for approximately 12 minutes. Once baked, squeeze half the lemon juice over the fish.
  3. 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.