Pistachio Crusted Fresh Chilean Sea Bass Recipe
Pan seared Chilean Sea Bass fillet crusted with a pistachio-panko mixture and finished with lemon butter sauce. Plated with orzo tossed with garlic spinach and marinated roasted tomatoes.
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Ingredients
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For the Pistachio Crusted Sea Bass
For the Orzo and Spinach
For the Marinated Roasted Tomatoes
Method
For the Pistachio Crusted Sea Bass
Prepare the Pistachio Crust
In a food processor, combine the shelled pistachios, panko breadcrumbs, salt, and black pepper. Pulse until finely chopped but not a paste. Transfer to a shallow dish.
Coat the Sea Bass
Pat the Chilean sea bass fillets dry with paper towels. Drizzle lemon juice over the fillets and season with salt and pepper. Press each fillet into the pistachio-panko mixture, ensuring an even coating.
Pan-Sear the Sea Bass
In a large skillet, heat olive oil over medium-high heat. Once hot, carefully add the crusted sea bass fillets. Cook for about 4-5 minutes on each side, or until golden brown and cooked through. Add butter during the last minute of cooking, spooning it over the fillets.
For the Orzo and Spinach
Cook the Orzo
In a pot, bring salted water to a boil. Add orzo pasta and cook according to package instructions until al dente. Drain and set aside.
Sauté the Spinach
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add fresh spinach, salt, and pepper, cooking until the spinach is wilted. Mix in the cooked orzo and toss to combine.
For the Marinated Roasted Tomatoes
Prepare the Tomatoes
Preheat the oven to 400°F (200°C). In a bowl, toss cherry tomatoes with olive oil, balsamic vinegar, salt, and black pepper. Spread onto a baking sheet in a single layer.
Roast the Tomatoes
Roast in the preheated oven for about 15-20 minutes, or until they are blistered and softened. Remove from the oven and sprinkle with chopped fresh basil.
