Posts by Joseph Lewis13

SEA BASS FILLET WRAPPED IN PROSCIUTTO OVER A BED OF CREAMY GRITS WITH WILD ARUGULA PESTO

Ingredients: 4 sea bass fillets, salt, pepper, 8 slices of thinly sliced prosciutto, olive oil, 80g cornmeal, 0.5L water, 250ml milk, 50g butter, 50g parmesan. For the arugula pesto: 2dl olive oil, 1 clove garlic, 50g walnuts, 50g pine nuts, 50g pecorino cheese, 300g wild arugula, salt, pepper.

Instructions: First, season your sea bass fillets with salt and pepper—then wrap them snugly in those prosciutto slices—and lightly sear them on all sides in some olive oil. While that’s happening, bring your water and milk to a boil, add a pinch of salt along with the cornmeal, and let it simmer for about 10 minutes. In the meantime, pop the fish into the oven at 350°F for about 10 minutes. To make the pesto, just toss all those ingredients into a blender and give it a good whirl. Once the grits are done, stir in the butter and parmesan quite vigorously—think of it like whisking a risotto! Finally, spread the creamy grits on the plate, nestle the sea bass on top, and drizzle everything with that bright arugula pesto.

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