Ingredients
1 sea bass fillet
handful of shelled walnut halves
handful of fresh mint
1 clove garlic
100g/3½oz feta
squeeze of lemon juice
55ml/2fl oz good olive oil
salt

Method
1. Season the sea bass fillet and place, skin side down, in a hot ovenproof pan. Transfer to a hot oven and cook for three minutes.
2. Meanwhile, make the pesto. Toast the walnuts in a dry pan.
3. Put all the ingredients, except the olive oil, into a pestle and mortar. Pound thoroughly until you have a chunky paste.
4. Gradually add the olive oil to give the sauce a drizzling consistency.
5. Season to taste, and serve the sea bass fillet with the sauce.