Baked Chilean Sea Bass with Pesto
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!
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 Facts
Calories 438kcal (22%)Carbohydrates 4g (1%)Protein 21g (42%)Fat 38g (58%)Saturated Fat 7g (35%)Cholesterol 75mg (25%)Sodium 743mg (31%)Potassium 162mg (5%)Fiber 1g (4%)Sugar 2g (2%)Vitamin A 856mg (17%)Vitamin C 17mg (21%)Calcium 20mg (2%)Iron 1mg (6%)
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