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.
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.