The pesto in this courgette spaghetti with grilled sea bass and red pesto recipe isn’t the traditional oily kind that’ll wreak havoc on your diet plans. With peppers, fennel seed, almonds, pecorino, chilli powder and Greek yoghurt, it’s packed with flavoursome, good-for-you ingredients that make a fantastic alternative to the typical stuff – and together with the sea bass and courgetti, it’s a match made in heaven.
Courgette spaghetti
Ingredients
(serves 2)
100g TOTAL 2% Greek Yoghurt
2 large courgettes for the courgetti
1tbsp sunflower oil
2 seabass fillets, patted dry on kitchen towel
100g roasted peppers from a jar in brine drained
1tsp fennel seed, ground in a pestle and mortar
30g toasted flaked almonds
30g pecorino, finely grated
Pinch chilli powder
Lemon wedges, to serve
Method
1. Cut the courgette into spaghetti with a julienne peeler or spiraliser, or cut into ribbons with a vegetable peeler.
2. Heat a non-stick frying pan and add half the oil. Add the fish, skin side down, and cook for 2-3 minutes, turn and cook for a further 1-2 minutes.
3. In a small food processor, blend the peppers, fennel seed, almonds, pecorino, chilli powder and Greek yoghurt until coarse.
4. Heat the remaining oil in a large non-stick pan, add the courgette and cook over a high heat for 2 minutes, stirring until wilted. Turn the heat to low, add half the pesto, stir for 30 seconds then remove from the heat. Serve topped with the fish fillet, remaining pesto and lemon wedge.
Courgette spaghetti recipe courtesy of uk.fage.eu
Looking for a healthy desert? Try this Cardamon Cheesecake
