For a restaurant-quality meal that's easy to make at home in around 30 minutes, try this seared Chilean Sea Bass with Pesto recipe.
This dish is simple yet elegant, with succulent sea bass fillets seared to perfection and served over a bed of al dente pasta tossed with homemade basil pesto. The thick, skin-on fillets have a mild, buttery flavour and flaky texture that pairs beautifully with the fresh and fragrant pesto sauce.
You'll love how quick and easy it is to prepare this gourmet meal for your family or friends. Try it tonight!
Seared Chilean Sea Bass with Pesto
Rated 5.0 stars by 1 users
Category
Fish
Cuisine
Italian
Servings
4
Prep Time
15 minutes
Cook Time
20 minutes
Flaky and tender Chilean sea bass fillets with pasta and fresh basil pesto.
Author:Sealand Quality Foods
Ingredients
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4 Chilean Sea Bass fillets, unwrapped and defrosted overnight in fridge
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½ tsp salt
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½ tsp black pepper
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4 tbsp salted butter, divided
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4 tsp basil pesto
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Pinch of chili flakes (optional)
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Zest of 1 lemon
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1lb cooked pasta tossed in 2/3 cup basil pesto
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3 cups fresh basil, packed
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⅓ cup pine nuts
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½ cup parmesan cheese, freshly grated
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1 ½ tsp salt
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½ tsp sugar
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2 cloves garlic
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3 tbsp lemon juice (from 1 large lemon)
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¾ cup olive oil
Season (to taste)
Cook
To Serve
Basil Pesto
Directions
To make basil pesto, place all ingredients together in food processor
Process until smooth sauce is formed. Store in sealed container until ready to use
Season Chilean sea bass on both sides with salt and pepper (to taste)
In non-stick skillet over medium-high heat, add 2 tbsp butter
Once melted, add sea bass fillets
Sear each fillet for 4-6 minutes until golden, then flip and sear for an extra 4-6 minutes
Add remaining 2 tbsp butter to skillet
Use spoon to scoop and pour melted butter on top of each sea bass fillet to coat and flavour
Finish with 1 tsp basil pesto over each fillet, sprinkle of chili flakes (optional) and lemon zest
Serve over pesto pasta
Enjoy!
Recipe Video
Recipe Note
Basil pesto can be stored in the fridge for up to 10 days, or frozen on a parchment lined baking sheet for up to 6 months.
