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Baked Chilean Sea Bass with Pesto
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Make perfectly cooked chilean sea bass every time by searing it on the stove, then baking it in the oven. Top the sea bass with pesto for an easy, flavorful meal!
Course
Main Course
Cuisine
Italian
Prep Time
5
minutes
mins
Cook Time
12
minutes
mins
Total Time
17
minutes
mins
Servings
2
people
Calories
438
Author
Whitney Bond
Ingredients
2
tbsp
olive oil
divided
12
oz
Chilean Sea Bass
2 pieces - 6 oz each (app. 1 inch thick)
½
tsp
salt
½
tsp
black pepper
1
cup
cherry tomatoes
1
tbsp
basil pesto
Instructions
Preheat the oven to 400°F.
Heat 1 tbsp olive oil in a large cast iron skillet, or oven-safe skillet, over medium high heat.
Once the oil is hot, add the sea bass to the skillet, sprinkle with approximately ⅛ tsp salt and ⅛ tsp pepper.
Add the tomatoes to the skillet, drizzle the remaining olive oil over the tomatoes.
Cook for 2 minutes, then flip the fish.
Sprinkle the remaining salt and pepper over the other side of the sea bass and the cherry tomatoes, cook for 2 minutes.
Transfer to the oven and cook for an additional 10 minutes.
Remove from the oven, place each sea bass on a plate with cherry tomatoes, spoon ½ tbsp pesto over each piece of sea bass.
Notes
For a dairy free, nut free recipe, use
Chimichurri Sauce
instead of pesto, on top of the sea bass.
Nutrition
Calories:
438
kcal
|
Carbohydrates:
4
g
|
Protein:
21
g
|
Fat:
38
g
|
Saturated Fat:
7
g
|
Cholesterol:
75
mg
|
Sodium:
743
mg
|
Potassium:
162
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
856
mg
|
Vitamin C:
17
mg
|
Calcium:
20
mg
|
Iron:
1
mg