Pesto Glazed Corvina Sea Bass
An easy but really good fish recipe can be hard to find. This one can be done in a matter of minutes but is fancy enough for guests. You can use a jar of pesto you have in the fridge, but of course homemade pesto is always the best. You can garnish with a sweet pepper relish or olive-oil tossed tomatoes as pictured above. The red and green color contrast is quite stunning on a platter. Not sure where to get fresh Corvina Sea Bass? My favorite spot is ordering from Chef's Fresh Fish.com.
Servings: 4
Ingredients
- 2 pounds fresh Corvina Sea Bass fillet
- ¼ cup pesto - freshly made is the best but pre-made will work
- ¼ cup chopped tomatoes
- 1 tablespoon olive oil
- salt
- pepper
Instructions
- Preheat the oven to 400 degrees.
- Cut the sea bass fillet(s) into 5-6 ounce portions and place each on a parchment paper lined baking sheet.
- Sprinkle with salt and pepper.
- Spoon 1-2 tablespoons of pesto on each sea bass portion.
- With the back of the spoon, evenly spread the pesto over the fish.
- Bake the fish for about 15 minutes (10 minutes per 1 inch thickness) at 400 degrees or until the fish flakes and is cooked through.
- While the fish is baking, chop the tomatoes, drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper.
- When the fish is done, garnish with tomatoes and serve immediately. Enjoy!
