Grilled sea bass with rosemary and parsley pesto

Ready in: 25 minutes Serves: 2 2 Good Taste Food sea bass 4 small fresh rosemary sprigs 5ml (1tsp) olive oil For the pesto: Leaves of 2 fresh rosemary sprigs Leaves of a small bunch of fresh flat leaf parsley 1 garlic clove 15ml (1tbsp) finely grated Grana Padano Grated zest and juice of ½ lemon Small bunch of fresh chives, finely chopped 15ml (1 tbsp) extra virgin olive oil

1.  Pre-heat the grill to medium.  Slash the sea bass diagonally on each side and tuck the rosemary sprigs into the gut cavities.  Brush each fish lightly with oil and sprinkle with sea salt.  Grill for 5-7 minutes each side, until the skin is crispy and the fish is cooked through.

2.  Meanwhile, make the pesto.  Put the rosemary, parsley leaves and garlic in a mini chopper or food processor and whiz until finely chopped.  Add the cheese and lemon zest and whiz again.  Tip into a small serving bowl and stir in the lemon juice, chives, olive oil and some salt and pepper.

Spoon the pesto over the fish.  Serve the sea bass with some buttery boiled new potatoes.