Delicious sea bass fillets are studded with fresh chervil and served with pesto over new potatoes and portobello mushrooms. The sea bass is broiled, but try grilling it during the warm months.
Spring veggies benefit from a quick roasting in olive oil and herbs before being tossed with penne. No cream here – just the fresh flavors of olive oil, balsamic vinegar, and lemon. A beautiful dish.