1 Using a knife, make 3 incisions in the skin of the sea bass, about 1/4 inch (5 mm) deep. Gently ‘pinch’ the fillet between your thumb and index finger to create tension in the muscle. These cuts prevent the fillet from curling up during roasting. On the flesh side of each fillet spread 1 tbsp (15 mL) of Basil Pesto. Preheat oven to 400°F (200°C). Rub 1 tsp (5 mL) of canola oil into the cooking surface of a cast iron pan. Heat the pan over a hot burner until it begins to smoke. Place sea bass in the centre of the pan, skin side down, and add cherry tomatoes around the fish. Place pan in the oven and roast for 5 minutes. Remove from oven and toss in basil leaves, pine nuts, olive oil, salt and pepper. Serve immediately.

2 Pesto: Place basil leaves, garlic and pine nuts in a food processor, pulse until coarsely chopped. Switch processor to high and add olive oil in a steady stream through the top of the lid. When the pesto is smooth stir in Parmesan cheese and seasonings.