45oz sea bream fillets, boned and scored on skin sidecod or sea bass could also be used
1onion, finely chopped
2carrots, peeled and diced into 1 cm cubes
1/4cupsugar snaps, cut into ½” pieces
8asparagus spears, cut into ½” pieces
1/4cup peas
1/4cup fava beans
8sundried tomatoes, chopped
1/2cupcannellini beans
3cupsfish or vegetable stock
1lemon
4tbsplight olive oil
Pesto
2bunches basil
2tbsp pine nuts
1clove of garlic
2tbsp grated parmesan
¼ - ½ cupolive oil
Instructions
To make the pesto, pick the basil leaves and place in a blender with the garlic, parmesan and olive oil. Place the pine nuts in a dry frying pan and cook on the gas until golden. Add to the rest of the ingredients, blend and season to taste.
To make the minestrone, pour half the olive oil into a saucepan with a tight fitting lid and heat up. Add the onions, carrots and sweat for 5mins with the lid on.
Add the peas, asparagus, sugar snaps, dried tomatoes & sweat for 3mins. Pour in the fish stock then add the beans. Simmer for 4 mins. Season and add a squeeze of lemon juice. Add about 3-4 tablespoons of pesto.
Pour the remaining olive oil into a non- stick frying pan, place the sea bream skin side down, season and cook for 5mins. Flip over and take the pan off the heat.
To serve, spoon a generous portion of minestrone into a bowl and place the sea bream on top.