Wild-Style Sea Bass Fillets

This is not just my favourite meal in July, this is one of my absolute favourite meals of the year and another reminder why I love to eat seasonally. There are other months that I can grill sea bass throughout the year but when this fish is combined with these amazing, summery, seasonal vegetables (and fruit - tomato) the flavours are immense and, in my view, unbeatable! 

Here's what you'll need...
2 Sea Bass Fillets
Handful of Spinach
Half a Courgette sliced and cut into quarters
Handful of Green Beans
Handful of Cherry Tomatoes cut into halves
Handful of Garden Peas
4 teaspoons of Pesto
2 teaspoons of Coconut Oil (if cooking at home)

Heat up a pan, adding your oil, on a medium heat. Place Sea Bass Fillet skin-side down for 5-minutes until they crisp up. Add the courgette quarters, cherry tomato halves, peas and green beans, and fry for another 3-5 minutes or desired doneness. 

Add your pesto and heat through before serving. How simple is that? I sometimes add a tablespoon or two of cold extra virgin olive oil over the meal once cooked. 

I call this Wild-Style because I quite often make this outdoors, as it tastes even better grilled BBQ-style.