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
- Asparagus Risotto from Trader Joe's
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. While waiting for bass to finishing cooking in the oven, make the asparagus risotto according to package directions or make your own from scratch!
- 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!