Name: Pesto Crusted Chilean Sea Bass
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 7
Cuisine: Entree
Ingredients: 1/4 Cup toasted pine nuts; 1 1/4 Tablespoons of of minced garlic; 2 Cups packed fresh basil leaves; 1/4 cup of Extra Virgin Olive OIl; 1/2 Cup of mayonnaise; 6 Tablespoons of grated parmesan cheese; sea salt and pepper to taste (start with a 1/4 teaspoon of each); 7 Pieces of Chilean Sea Bass

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pesto crusted chilean sea bass over a bed of asparagus risotto

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This Pesto Crusted Chilean Sea Bass is a buttery and flaky white fish, tender on the inside with a fresh pesto crust that turns golden brown once baked.

This juicy fish with chunky flakes of deliciousness is perfect as a healthy main dish, paired with roasted vegetables, salad, or your choice of grain.

This classy dish will impress your dinner guests while being easy to make!

WHAT YOU SHOULD KNOW ABOUT PESTO CRUSTED CHILEAN SEA BASS

What’s so special about Chilean Sea Bass anyway?! Chilean sea bass is famous for its rich buttery flavor and tender and flaky texture. Apart from its delicious flavor and texture, it also pairs well with many flavors and foods.

HOW SHOULD I STORE PESTO-CRUSTED CHILEAN SEA BASS?

Store leftover pesto-crusted Chilean sea bass in an airtight container in the fridge for 3-4 days.

Reheating this fish is crucial to reduce any risk of food borne illness. To reheat your Chilean sea bass, add it to the oven, microwave, or stovetop and allow it to reach an internal temperature of 165F.

CAN I FREEZE THIS PESTO-CRUSTED CHILEAN SEA BASS?

Absolutely! Once cooled, wrap your pesto-crusted Chilean sea bass in aluminum foil and then plastic wrap. Transfer it to an airtight container or Ziploc bag and store in the freezer for 2-3 months.

Thaw overnight in the fridge and reheat before serving.

WHAT’S THE DIFFERENCE BETWEEN SEA BASS AND CHILEAN SEA BASS?

Sea Bass is a species of fish found in saltwater environments. It’s a broad term that includes a variety of fish, including European sea bass, black sea bass, and striped bass.

Chilean Sea Bass is not a sea bass at all but rather a type of fish also known as the Patagonian toothfish. It’s a deep-sea fish located in Southern Hemisphere waters.

The term “Chilean Sea Bass” was given to this fish by an American fish wholesaler in the 1970s as a way to make this fish more marketable!

WHAT CAN I SERVE WITH PESTO-CRUSTED CHILEAN SEA BASS?

This pesto-crusted Chilean sea bass is a great fish to pair with various foods such as roasted vegetables, rice or quinoa, salad, or potato (mashed or crispy wedges).

IS CHILEAN SEA BASS AN EXPENSIVE FISH?

Chilean sea bass will set you back about $30 per pound, which is more than other white fish, but for good reason.

This fish is harder to catch in deep-sea waters and takes 12-16 years to reach maturity, which extends the harvest time. In addition, Chilean sea bass is in high demand in high-end restaurants, pushing the price up for consumers.

WHICH FISH IS SIMILAR TO CHILEAN SEA BASS?

Sablefish, also known as butterfish or black cod, is a great substitute and is less expensive – about half the price of Chilean sea bass per pound.

This pesto crust is great for any fish or meat that you want to prepare in the oven. It's easy to make and so delicious!

TIPS FOR MAKING PESTO-CRUSTED CHILEAN SEA BASS

Fresh Chilean sea bass is a must! This is the star ingredient of this ingredient and should be sourced from a reputable fishmonger who sources fish sustainably.
You can make the pesto sauce in advance to allow the flavors to meld together.
It’s important to eliminate excess moisture on the fish from the packaging, so I highly recommend laying the fish on paper towels before cooking it.
Coat the pesto sauce mixture evenly over each piece of fish to ensure a crispy crust when baked.
Allow the fish to rest for a few minutes before serving. It will allow the juices to settle to ensure the fish is moist and tender when served.

Yield: 7

Pesto Crusted Chilean Sea Bass

You'll love the fresh flavors of the pesto on top of your favorite chilean sea bass! the cream asparagus risotto is a happy addition!

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Ingredients

1/4 Cup toasted pine nuts
1 1/4 Tablespoons of of minced garlic
2 Cups packed fresh basil leaves
1/4 cup of Extra Virgin Olive OIl
1/2 Cup of mayonnaise
6 Tablespoons of grated parmesan cheese
sea salt and pepper to taste (start with a 1/4 teaspoon of each)
7 Pieces of Chilean Sea Bass

Instructions

Pre heat oven to 400 degree.

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.

Pull your fish out of the fridge, and place them in a 9 x 13 pryex glass dish.

Cover each fish with approximately a 1/4 thick layer. Don't be stingy. Spread that yummy goodness around.

Place in the oven and cook for approximately 10-12 minutes, or until your pesto crust has a nice golden brown color to it.

Remove from oven and allow to cool for 5 minutes before serving.

Notes

You can aboslutely cut this recipe in half and in fourths without any issue! I had a big family dinner, and used 7 pieces of Chilean sea bass for this recipe.

You can also freeze your left over pesto in an ice cube tray, and then transfer to a freezer gallon size bag to use for later!