Pesto Crusted Sea Bass Recipe
mashed potatoes, crispy onions, Thai chili beurre blanc
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Ingredients
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Pesto Crusted Sea Bass
Method
Preparation
- 1
Prepare the Sea Bass
Preheat your oven to 400°F (200°C). Pat the sea bass fillets dry with paper towels and season with salt and black pepper.
- 2
Crust the Sea Bass
Spread a generous layer of pesto sauce over the top of each sea bass fillet. Place the fillets on a baking sheet lined with parchment paper.
- 3
Bake the Fish
Drizzle olive oil over the fillets and bake in the preheated oven for about 12-15 minutes, or until the fish is cooked through and the pesto is slightly crispy.
- 4
Make the Thai Chili Beurre Blanc
In a saucepan, melt 2 tablespoons of butter over medium heat. Add the shallots and sauté until translucent. Add the heavy cream and lemon juice, then simmer until slightly thickened. Stir in Thai chili to taste.
- 5
Serve
Prepare plates with a serving of mashed potatoes, top with the pesto crusted sea bass, drizzle with the Thai chili beurre blanc, and garnish with crispy onions.
