4.9 from 80 votes
Chilean Sea Bass with Basil Pesto
This recipe features Chilean sea bass fillets baked with olive oil, kosher salt, black pepper, and red pepper flakes. Covered during baking to preserve moisture, the fish is topped with freshly grilled lemon juice and spread with basil pesto. Optional grape tomatoes dressed simply enhance presentation and flavor. The dish offers a moist, flaky white fish with herbaceous notes from the pesto and a bright citrus finish, suitable for a refined yet approachable seafood main course.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
6
people (up to)
Calories:
2866 kcal
Course:
Main Course
Cuisine:
Mediterranean
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 people (up to)
Amount Per Serving
Calories 2866
% 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.