Pest Topped Chilean Sea Bass
Always ask the butcher at the seafood counter to cut similar fillets to ensure even cooking. This Pesto Topped Chilean Sea Bass exemplifies this concept.
Ingredients
Chilean Sea Bass
- 16 Ounces Chilean Sea Bass cut into 4 ounce fillets
- 2 Tsp Salt
- 1 Tbsp Old Bay Seasoning
- 1 Tbsp Olive Oil
Pesto
- 1 Cup Packed Fresh Basil
- 1/4 Cup Almonds
- 1 Clove Garlic rough chop
- 1/2 Cup Olive Oil
- 1 Tsp Salt
- 1 Tsp Black Pepper
- 1/8 Cup Grated Parmesan
Pasta - White Wine Garlic Sauce
- 1 LB Gluten Free Spaghetti
- 1 Tbsp Olive Oil
- 1/4 Cup White Wine
- 2 Cloves Garlic Minced
- 2 Tbsp Lemon Juice
- 1 Tsp Salt
- 1 Tsp Black Pepper
- 12 Ounces Grape Tomatoes
Instructions
Pesto Sauce
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Place all the ingredients in a blender except for the oil. Begin blending and then drizzling in the olive oil until the desired texture is created.
Chilean Sea Bass
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Season the portioned Sea Bass fillets. Heat a cast iron skillet on medium high heat and add the oil. Once shimmering, add the fillets skin side down and raise heat to high. Cook for 3 - 4 minutes. Move cast iron skillet to a 325 degree oven and continue cooking for 6 - 8 minutes - until fish is flaky.
Pasta in White Wine Garlic Sauce
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Prepare the pasta according to the box instructions. Reserve 1 cup of the cooking liquid.
In a skillet heat the oil on medium heat. Add the garlic and cook for 1 minutes to release the flavor. Add in the lemon juice and stir in well. Add in the white wine and reduce slightly. Add in the tomatoes, salt and pepper. Cook for 2 - 3 minutes - just until the tomatoes begin to blister.
Take the pasta and add to the garlic white wine sauce. Add in the reserved pasta liquid. Mix well.
To plate, fill the bowl with the pasta, top with the Chilean Sea Bass and finish by topping with the pesto.
Serve and enjoy!