Sea bass baked on the skin with spaghetti and cheese-pesto sauce

A delicious meal to serve in the summer. The freshly baked sea bass reminds you of a holiday by the sea. The sauce made from ERU Cheese Spread Gouda and pesto makes the spaghetti creamy and gives a refined, lightly herbal flavour.

Preparation

• Cook the spaghetti al dente.
• Place the sea bass skin down in the pan and fry in the olive oil until cooked and crispy.
• Drain the spaghetti, add the cream, pesto and ERU Cheese Spread Gouda and heat.
• Add the spring onion rings and season with salt and pepper.
• Arrange the fish on the pasta and garnish with spring onion curls.

Method

• Cook the spaghetti al dente.
• Place the sea bass skin down in the pan and fry in the olive oil until cooked and crispy.
• Drain the spaghetti, add the cream, pesto and ERU Cheese Spread Gouda and heat.
• Add the spring onion rings and season with salt and pepper.
• Arrange the fish on the pasta and garnish with spring onion curls.

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