4 sea bass fillets cut in two pieces 1 box pappardelle pasta
1 red pepper julienne
1 yellow pepper julienne
20 halved cherry tomatoes
1 garlic in small cubes
10 sliced mushrooms
200ml vegetable broth
Salt, pepper, olive oil
For mint pesto
2-3 mint leaves finely chopped 100ml olive oil
2 medium sized garlic cloves Salt, pepper
100g white almonds
Salt the sea bass fillets and sauté them for a few minutes in a large pan with olive oil.
Remove the fillets and keep them warm. In the same pan, sauté the mushrooms and garlic.
Add the broth, salt, pepper and lemon juice.
Finally, add tomatoes and let the mixture boil for 5 minutes.
Once the pappardelle are boiled, mix with pesto.
On each plate, serve two sea bass fillets on top of the pasta adding some mint leaves.