The inspiration of this Sun Dried Tomato Pesto Sea Bass is my ongoing effort to eat more fish and more veggies. I have mentioned that we got the chance to participate in SITKA SALMON SHARES. We are getting fresh fish from Alaska delivered to our door each month. While this might sound extravagant, the cost is practically the same as buying seafood at the grocery store. And you know it has to be fresh. The minute it is caught and pulled into the bought, it is put on ice. The fish has been delicious.
The only challenge I have with this seafood bounty is to come up with different ways to prepare or serve the fish. I love to use fresh herbs – see PESTO recipe – and I really want to use up ingredients sitting in my pantry or my fridge. The herbs for this pesto were obviously bought fresh. The sun dried tomatoes were in my fridge and I thought adding the tomatoes would be a good twist on a pesto. It is a good twist. It adds color, flavor and texture to this recipe.
The fun of a pesto is that the base ingredients really lend themselves to creativity. The base of a pesto is basil, garlic, oil and usually pine nuts. I frequently make my pesto without pine nuts. In this pesto, I added cilantro, jalapenos, a little anchovy paste, the sun dried tomatoes and some tomato paste. The anchovies added some nice saltiness while the jalapeno gave a good kick – obviously. The sun dried tomatoes and tomato paste gave this pesto a really cool hint of red mixed into the normally green colored pesto.
The cast of characters.
The spiced sea bass before baking.
The Sun Dried Tomato Pesto Sea Bass plated.
Sun Dried Tomato Pesto Sea Bass
- 2 Whole 8 ounce Sea Bass fillets
- 1 1/2 Tbsp Old Bay Seasoning
- 2 Tsp Salt
- 6 Ounces Basil
- 3 Ounces Cilantro
- 2 Cloves Garlic
- 1/8 Cup Parmesan
- 1 Tbsp Olive Oil
- 1 Tbsp Lemon Juice
- 4 Ounces Sun Dried Tomatoes
- 1 Whole Jalapeno diced
- 1 Tsp Anchovy Paste
- 2 Tsp Tomato Paste
Spice the sea bass with the Old Bay and the salt. Place on a baking tray and put in a 325 degree oven for 12 - 14 minutes.
Take the rest of the ingredients and place into a Cuisinart and blend to a paste.
To serve, top the Sea Bass with as much of the pesto as you like.