Recipe with: ERU Cheese Spread Gouda

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.

Ingredients:

  • 2 spring onions
  • 200 grams spaghetti
  • 4 sea bass fillets
  • 60 ml cream
  • 75 grams pesto
  • 150 grams ERU Cheese Spread Gouda
  • Salt and pepper (to taste)
  • 50 ml olive oil

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

  • Finely slice the white part of the spring onions and cut the green part into matchsticks.
  • Place the spring onions in iced water to make them curl.

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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