Ingredients
100g FAGE Total 2%
2 large courgettes
1 tbsp sunflower oil
2 sea bass fillets , patted dry on kitchen towel
100g roasted peppers from a jar, in brine, drained
1 tsp fennel seed, ground in a pestle & mortar
30g toasted flaked almonds
30g pecorino, finely grated
Pinch chilli powder
Lemon wedges, to serve
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Steps
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Cut the courgette into spaghetti with a julienne peeler, or cut into ribbons with a vegetable peeler.
- Heat a 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.
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In a food processor, blend the peppers, fennel seed, almonds, pecorino, chilli powder and TOTAL 2% Yoghurt until coarse.
- 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.
