1. To prepare the fish, slash the sea bass diagonally on each side. Now carefully tuck the rosemary sprigs into the gut cavities and lightly brush over the fish with olive oil and a sprinkling of salt.
2. Now heat the olive oil (2 tbsp) in a pan and set to a medium heat and fry the sea bass skin-side down for 4 minutes. Turn the sea bass and fry for a further 4 minutes until the skin is crisp and golden. Once cooked, place the fish in a serving plate and dress with your favourite salad.
3. To make the pesto, simply blend all the pesto ingredients together in a food processor until you achieve a coarse texture and spoon the mixture over the sea bass.