How to Make Pesto Sea Bass
- cook TIME 43 mins
- prep TIME 7 mins
- total TIME 50 mins
Ingredients (14)
- 24 oz skin-on boneless sea bass 4 fillets
- 1 oz spinach
- 3/4 tsp salt
- 0.5 oz shallot
- 5 tbsp olive oil divided to 4 tbsp, 1 tbsp
- 1 oz basil
- 12 oz asparagus
- 2 garlic cloves
- 1/2 tsp pepper
- 6 oz cherry tomatoes
- 2 tbsp parsley chopped
- 1 oz pine nuts
- 1 tbsp lemon juice
- 20 oz potatoes cut into 1-inch cubes
INSTRUCTIONS
PREP:
Remove leftover tiny bones in the sea bass fillets. Touch to see if there are any tiny bones left, then use a tweezer to pluck them out. You don’t need to wash the fillets if you buy packaged ones. If you use frozen fillets, let them thaw before cooking.
Peel and cut the potatoes: Wash the potatoes, then peel off the skin. Cut each potato in half, then into quarters or one-eighths (depending on its size) to make 1-inch cubes.
Remove the asparagus ends and trim their stems: Wash the asparagus, cut off their woody ends, then trim off the tough outer layer of each stem, which is about halfway from the end.
Quarter and slice the shallot: Trim off both ends of the shallot, peel off the skin, wash clean, then pat dry. Cut the shallot in half lengthwise before cutting each half into halves again. Hold two small halves together and cut them into slices.
Finely chop the parsley.
COOK:
Microwave the potatoes: Add 20 oz potato cubes to a bowl, cover with plastic wrap, then microwave at high temperature for 10 minutes. While waiting for the potatoes to cook, continue with the next steps.
Boil the basil and spinach: Bring water to a boil in a skillet, then add 1 oz spinach and 1 oz basil. Stir well for 30 seconds.
Soak the greens in cold water: Plunge the boiled basil and spinach into a bowl with water and ice, and let sit for 30 seconds.
Squeeze to drain water from the greens: Use your hands to gently squeeze out the water from the veggies, then transfer to a bowl.
Make the pesto sauce: Add the basil and spinach to a food processor, then add 0.5 oz shallot, 1 oz pine nuts, 1 tbsp lemon juice, 2 garlic cloves, 3/4 tsp salt, and 4 tbsp olive oil. Mix well.
Season the microwaved potatoes: Take out the potatoes from the microwave and scatter them on a parchment-lined sheet. Drizzle with 1 tbsp olive oil, then add 2 tbsp parsley and 1/2 tsp pepper. Toss well to coat evenly, then bake at 475°F for 10 minutes.
Add the asparagus and cherry tomatoes: Take out the baking sheet, move the potatoes to one half of the sheet, and place 12 oz asparagus on the other half with 6 oz cherry tomatoes in a line down the middle.
Add the sea bass with the pesto sauce: Place four sea bass fillets horizontally at the center, then cover the fillets’ surface with the pesto sauce.
Bake in the oven at 450°F for 20 minutes.
Garnish and serve!
