Dinner Recipes · Lunch Recipes

Seabass with softened Leeks and Tomatoes in a Pesto and Quark sauce 

This recipe will feed one person. It is extremely quick to make, but is not suitable for freezing. 


  • 1 seabass fillet 
  • 1 leek 
  • 5 cherry tomatoes 
  • 1 large dollop of quark 
  • 2 tsp pesto 
  • 1 tsp corn flour 
  • Water  
  • 5g of butter 
  • Salt and pepper 


  1. Cut the leek in half and then into small chunks. Halve the cherry tomatoes and add the tomatoes, leeks and 1 tsp of pesto into a pan. 
  2. Season with salt and pepper and Cook until softened on a medium heat. 
  3. Once softened, add the quark and a little water and stir to evenly coat the vegetables with the sauce. 
  4. To thicken the sauce, mix the corn flour with 1 tsp of water and add it to the pan. Keep stirring on a medium heat until the sauce thickens.
  5. Keep the vegetables on a very low heat whilst you fry off the seabass. 
  6. Add the pesto and butter in a separate pan on a medium heat. Putting it on a high heat will make the seabass curl up and burn. Cook the seabass skin side down for 2 and a half minutes. Then gently turn over and cook for another 2 and a half minutes. 
  7. To plate up, put the leek and tomatoes at the bottom, then cut the seabass in half and gently rest it on top.

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