Sea Bass With Pesto Recipes
SEA BASS WITH ARTICHOKE PESTO
Provided by Sandra Lee
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Spray a baking dish with cooking spray and set aside.
- Put the sea bass filets in one layer, skin side up, into the baking dish. Drain the artichoke hearts, pouring the liquid over the fish. Let marinate while you make the pesto.
- To make the pesto, put the artichoke hearts into the bowl of a food processor. Add the pesto and red pepper flakes and process until chunky. Scrape down the sides of the bowl and start processing again. Drizzle in 1 to 2 tablespoons of the olive oil, adding more as needed until you get the consistency that is thick but pourable. Taste and add salt and pepper if needed. Can be refrigerated for up to 1 week.
- Bake the sea bass until it is cooked through, 10 to 12 minutes. Spoon about 2 tablespoons of the pesto each onto 4 plates. Place the fish onto the pesto and also top with a generous spoonful of the pesto.
SEA BASS WITH PESTO
Make and share this Sea Bass With Pesto recipe from Food.com.
Provided by Catherine from AL
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425.
- Sprinkle fish with salt and pepper and coat with a little pesto.
- Bake approximately 14 minutes until done.
- Meanwhile, saute squash and zuccini.
- Toss with 1 - 2 tbsp pesto.
- Serve fish over a few spoonfuls of pesto with rice on one side and veggies on the other.
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- Place equal portions of asparagus (ends trimmed) in the center of each foil. Season asparagus with salt. Place each sea bass fish fillet on top of asparagus, season lightly with salt. Add 1 tablespoon pesto over each fish fillet and spread it over the top. Add sun-dried tomatoes (chopped) on top of pesto.
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- Put the cashew nuts into a dry frying pan and toast them until they are turning golden. Keep tossing the pan so they don't burn.
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- In the bowl of a food processor, add spinach, parsley, garlic, walnuts, lemon juice, 1/4 cup olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper.
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- Heat the oven to 450°. Put four 12-inch squares of aluminum foil on a work surface and brush lightly with cooking oil.
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- Cut the fish out of their plastic sealed wrapped compartments and lay on a cookie sheet layered with paper towels. The paper towels will help grab some extra unneeded water content from the sea bass. The place in the fridge while prepping your pesto.
- In a blender, add pine nuts, garlic, olive oil, and basil. Blend and pulse until well blended (approximately 20 -30 seconds). You don't want to over process and bruise your pesto sauce.
- Place your pest sauce into a medium sized bowll, and add may, parmesan cheese, salt, and pepper. Mix well.
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- Place the sea bass onto a large baking tray. Whisk the egg whites until soft peaks form when the whisk is removed. Place the salt into a large bowl and gradually add the egg white, mixing well until you achieve the consistency of wet sand.
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- Toss the pasta with the pesto, crumble in the fried pancetta and add a little of the cooking fat, to taste. Add most of the remaining basil leaves and toss to combine.
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