This is an extract from Italian Coastal - Recipes and stories from where the land meets the sea by Amber Guinness. Published by Thames and Hudson (Aust) Pty. RRP$60
Sea bass with pistachios, pine nuts & sun-dried tomatoes
Serves 4 Time to make 25 mins
✓gluten free
50g 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
