Chilean Sea Bass with Basil Pesto
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6 people (up to)
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Calories
2866 kcal
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Course
Main Course
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Cuisine
Mediterranean
Chilean Sea Bass with Basil Pesto
Description
Chilean Sea Bass with Basil Pesto is a straightforward baked fish dish showcasing fillets seasoned with salt, pepper, and mild red pepper flakes. The fish is baked covered with foil at high heat to ensure even cooking and retain moisture. Once done, grilled lemons add a smoky, mellow citrus flavor that is squeezed over the fish.
A topping of basil pesto imparts fresh herb aroma and slight richness. Adding halved grape tomatoes tossed with olive oil and salt introduces a light, juicy component that highlights the fish's delicacy. The result is a tender, flaky white fish with bright and savory accents.
The dish can be served immediately after baking, maintaining the fish's moisture and fresh herbal flavors. It pairs nicely with simple sides or salads to keep the focus on the flavorful fish.
Use a thermometer to confirm doneness at 145°F or cook until the fish flakes easily. Leftover fish can be stored refrigerated for up to two days and served cold or at room temperature. The basil pesto can be prepared ahead and stored refrigerated or frozen for convenience.
Ingredients
- 2 lb Chilean Sea Bass or another white fish fillet of your choice (see note), thawed if perviously frozen, wild-caught
- extra virgin olive oil
- kosher salt
- black pepper
- 1 tsp red pepper flakes I used 2 tsp Aleppo Pepper, which is milder
- 1-2 lemons halved
- 1/4 cup basil pesto try this homemade basil pesto or quality store bought pesto, more to your liking
- 1 cup grape tomato optional, halved
Instructions
- Heat the oven to 425 degrees F and position a rack in the middle.
- Put the fish in a large lightly oiled baking pan. Drizzle the top of the fish with extra virgin olive oil and season with kosher salt, black pepper, and Aleppo pepper (or red pepper flakes). Cover the baking pan tightly with foil.
- Bake, covered, in the heated oven for 12 to 15 minutes or until the fish is cooked through and flakes easily.
- Heat a grill pan over medium-high heat and add the halved lemons, flesh side down. Grill briefly until the lemons soften and char a bit (about 2 minutes or so). Remove from heat and set aside.
- When the fish is ready, remove it from the oven and uncover. Immediately squeeze one of the grilled lemons all over the fish then spread the basil pesto on top.
- If using, toss the grape tomatoes with a dash of salt and some extra virgin olive oil and arrange over the fish as a garnish. Serve immediately with the remaining lemon.
Notes
- Check fish doneness by its flakiness or an internal temperature of about 145°F.
- Leftover cooked fish stores in an airtight container up to two days and is best served cold or at room temperature.
- Make homemade basil pesto ahead; refrigerate for up to one week or freeze for up to one month.
- If Chilean sea bass is unavailable, substitute with other white fish such as striped sea bass, halibut, haddock, or cod.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people (up to)
Amount Per Serving
Calories 2866 kcal
% Daily Value*
| Calories | 286.6kcal | 14% |
| Carbohydrates | 2.7g | 1% |
| Protein | 18.1g | 36% |
| Fat | 22.7g | 35% |
| Saturated Fat | 4.8g | 24% |
| Polyunsaturated Fat | 0.04g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Cholesterol | 67.4mg | 22% |
| Sodium | 273.4mg | 11% |
| Potassium | 31.4mg | 1% |
| Fiber | 0.8g | 3% |
| Sugar | 0.8g | 2% |
| Vitamin A | 613.5IU | 12% |
| Vitamin C | 9.5mg | 11% |
| Calcium | 22.5mg | 2% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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