• 50g (1¾ oz) unsalted pistachios
• 2 tablespoons olive oil, plus extra for brushing
• 4 large sea bass fillets, pin-boned
• Sea salt and freshly ground black pepper
• 6 large sun-dried tomatoes in oil, drained and finely chopped
• 2 tablespoons pine nuts

Preheat the oven to 180°C (350°F) fan-forced.

Blitz the pistachios in a food processor to a chunky, coarse consistency. Set aside in a small bowl.

Line a roasting tin with baking parchment and brush with a little olive oil so the fish won’t stick. Add the fish fillets, skin side down, and season with salt and pepper. Evenly sprinkle a heaped teaspoon of the ground pistachio over each fillet. Top with a teaspoon of sun-dried tomato, a few pine nuts, a little salt and pepper, and a drizzle of olive oil.

Bake for 10–11 minutes or until the fish is white and flaky. Remove from the oven and serve immediately.

Serving suggestion: Delicious with garlicky grilled tomatoes, crispy new potatoes with capers, peperonata, vinegary fried zucchini, or other grilled vegetables.

For a simple side, serve with thinly sliced potatoes tossed with olive oil and sea salt, then roasted in a hot oven for about 20 minutes.