Barbecued sea bass stuffed with pistachio and caper pesto from Greekish: Everyday Recipes with Greek Roots (page 109) by Georgina Hayden

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried red chilli flakes for Aleppo pepper.

  • anya_sf on September 04, 2025

    I used sea bass fillets, tied together, which I had planned to grill, but unfortunately ran out of propane after cooking maybe 1 minute. Ended up using the air fryer instead, which worked well except I left them a little long. The extra pistachio pesto tasted way too tart and lemony on its own, but was actually great with the fish, although we didn't need it all.

  • pattyatbryce on May 08, 2025

    Excellent pesto that kept the grilled fish nice and moist. Definitely a make-again recipe.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.