Name: Chilean Sea Bass with Spinach-Avocado Pesto
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: 4 wild chilean sea bass fillets, about 2 lbs. -; Kosher salt -; Freshly ground black pepper -; 2 c. baby spinach -; 1/2 c. fresh parsley, chopped, plus more for garnish -; 1 clove garlic, smashed -; 1/4 c. walnuts, chopped -; 2 tsp. fresh lemon juice -; Extra-virgin olive oil -; 1 avocado, pitted -; 1 lb. asparagus, ends trimmed -; 2 lemons, cut in half -; Flaky sea salt -

Chilean Sea Bass with Spinach-Avocado Pesto

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Chilean Sea Bass with Spinach-Avocado Pesto

1. 4 wild chilean sea bass fillets, about 2 lbs. -

2. Kosher salt -

3. Freshly ground black pepper -

4. 2 c. baby spinach -

5. 1/2 c. fresh parsley, chopped, plus more for garnish -

6. 1 clove garlic, smashed -

7. 1/4 c. walnuts, chopped -

8. 2 tsp. fresh lemon juice -

9. Extra-virgin olive oil -

10. 1 avocado, pitted -

11. 1 lb. asparagus, ends trimmed -

12. 2 lemons, cut in half -

13. Flaky sea salt -

How to cook deliciously - Chilean Sea Bass with Spinach-Avocado Pesto

1. Stage

Season sea bass with kosher salt and pepper; set aside.

2. Stage

In the bowl of a food processor, add spinach, parsley, garlic, walnuts, lemon juice, 1/4 cup olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Pulse 2 to 3 times. Add avocado and pulse until the sauce is well blended but still maintaining some texture.

3. Stage

Preheat a large cast-iron skillet over high heat. Heat 1 tablespoon olive oil until very hot and almost smoking. Sear sea bass on each side for 3 minutes. Transfer to a plate and let rest for a minute.

4. Stage

Meanwhile, return cast-iron skillet to medium-high heat. Add 1 teaspoon olive oil, asparagus, and 1/2 teaspoon kosher salt. Sauté for 5 minutes, then transfer asparagus to a plate for serving. Place lemons cut side down in the skillet, turn heat to high, and sear for 1 minute.

5. Stage

Serve sea bass on bed of asparagus and top with pesto and seared lemon. Garnish with parsley and sprinkle of sea salt.