Seared fillet of seabass with tomato tart, rocket and pesto

Seabass is often the highlight of a restaurant menu, but it's easy to cook at home too. Its sweet, white flesh goes perfectly with the tomatoes in this recipe.

Serves 2, 20 mins preparation, 25 mins cooking


  • 2 x 200g seabass fillets
  • 1 roll puff pastry
  • 2 dessert spoons tomato puree
  • 4 plum tomatoes
  • Olive oil
  • Salt & ground black pepper
  • 25g butter

To serve

  • Rock salt
  • Fresh lemon juice
  • Small packet of rocket, washed
  • 100g good quality pesto


  1. Preheat the oven to 180°C / gas mark 4
  2. Take the roll of puff pastry and use a saucer to cut out two large discs. Place the discs on a piece of greaseproof paper, then place another layer of greaseproof paper on top and sandwich between two baking trays to stop the pastry from rising. Bake in the oven for 15 minutes, or until golden. Once cooled, you can keep the pastry in an airtight container for up to a week.
  3. Skin the tomatoes by crossing the bottom of each one lightly with a small knife, then placing them in a large bowl and covering with boiling water. Leave for 12 seconds. Then, using a spoon, take the tomatoes out of the hot water and plunge them into cold water. Carefully peel off the skin, then slice.
  4. Take each pastry disc and spread 1 dessert spoon of tomato purée over each. Arrange the sliced tomatoes on top. Season with salt and pepper, and add a light drizzle of olive oil. Bake in the top of the oven for 8-10 minutes. (Note: you can time the cooking of the tarts to go with the fish.)
  5. Heat a frying pan, then add a tablespoon of olive oil followed by the seabass, skin side down. Cook for 5-6 minutes, add a knob of butter and cook for a further minute. Turn the fish over and cook for 3 more minutes. Remove from the heat and leave to rest in a warm place.
  6. To serve, place each pastry tart in the centre of a plate. Put the rocket on top, followed by the seabass. Drizzle the pesto around the rim of the plate. Finish the fish with a squeeze of lemon juice, a little olive oil and a pinch of rock salt.

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