Chilean Sea Bass with Arugula Pesto
Chilean sea bass is a naturally buttery fish with a soft, elegant texture. Arugula pesto is peppery, and provides a great flavor contrast for the fish. This is an easy recipe to prepare, just be careful not to over-cook your fish!
Pre-heat oven to 350 degrees
Prep time: 30 minutes
4 pieces of thick cut, skinless Chilean sea bass fillets, 6 oz. each
1 tablespoon extra virgin olive oil
4 cups fresh arugula, rinsed and dried
1 cup shredded Parmesan or pecorino cheese
1 cup pine nuts
½ cup extra virgin olive oil
1 clove of minced garlic
juice of 1 lemon
1 teaspoon kosher salt
2 tablespoons fresh cracked black pepper
Massage a small amount of olive oil on the fish fillets- season all sides with salt and pepper- set aside.
Place all of the remaining ingredients in a food processor and blend until smooth. Taste the pesto and adjust for seasoning. The pesto should be thick- add enough cheese to achieve the required consistency.
Place the Chilean sea bass on a greased cookie sheet.
Carefully apply a ½ inch layer of the arugula pesto mixture on the fish.
Place in a 350 degree oven and bake for 10-12 minutes- until the pesto coating caramelizes and begins to turn golden brown.
Serve with lemon wedges.
Chef Chuck Kerber