My 4 year old and I went foraging the other day and were so excited to find wild garlic shoots sprouting out the ground. Love how the garlic brings some heat to this dish.
For the pesto
Handful of wild garlic
Handful of pine nuts
Salt to taste
For the rest
1 x Sea Bream – Whole / 2 x fillets
Salt & Pepper to taste
Oil for shallow frying fish
Organic wholewheat spaghetti
- Make the pesto by adding a pinch of salt to a mortar, followed by the wild garlic and pound. Then add some pine nuts and bash some more add oil and more salt of needed. Mush to form a paste. You could use a blender to do this. Put to one side.
- Fillet your bream if you have a whole one, season with salt and pepper and place a frying pan on the stove and drizzle with oil
- In another pan cook the spaghetti according to the instructions on the pack.
- Once the oil is hot in the frying pan, place the bream fillets skin side down and cook on medium-high heat till cooked through. Put to one side.
- Drain the spaghetti onced ready but save some of the cooking water.
- Add some of the cooking water to the pesto to make it a looser consistency.
- Place the spaghetti in a large pan / bowl and spoon the pesto over the spaghetti. Toss / fold over the spaghetti to ensure it’s coated in the pesto.
- Flake the cooked sea bream and add to the spaghetti and gently toss again. Drizzle over olive oil if needed.
I was surprised by how filling this was. I would expect it would be even more filling if we had added parmesan into the pesto.
The whole family (including our 1 year old) loved this meal and we will definitely be making it again. Experiment with the wild garlic. Our pesto was quite ‘hot’ and we may try making it with a little less wild garlic next time. Mind you if you’re adding cheese to the pesto that may well take some of the heat away.