Baked Chilean Sea Bass with Pesto

Chilean sea bass can be grilled, pan-seared or baked in the oven. A combination of pan searing the sea bass, then finishing it in the oven gives the outside a nice crust, while the inside stays moist and delicious.

Follow these four simple steps to cook Chilean sea bass perfectly every time!

Serving 2 people

Ingredients : 

• 2 tbsp olive oil, divided
• 12 oz Chilean Sea Bass, 2 pieces – 6 oz each (app. 1 inch thick)
• ½ tsp salt
• ½ tsp black pepper
• 1 cup cherry tomatoes
• 1 tbsp basil pesto

Instruction:

1. Preheat the oven to 400°F.
2. Heat 1 tbsp olive oil in a large cast-iron skillet, over medium-high heat.
3. Once the oil is hot, add the sea bass to the skillet, sprinkle with approximately ⅛ tsp salt and ⅛ tsp pepper.
4. Add the tomatoes to the skillet, drizzle the remaining olive oil over the tomatoes.
5. Cook for 2 minutes, then flip the fish.
6. Sprinkle the remaining salt and pepper over the other side of the sea bass and the cherry tomatoes, cook for 2 minutes.
7. Transfer to the oven and cook for an additional 10 minutes.
8. Remove from the oven, place each sea bass on a plate with cherry tomatoes, spoon ½ tbsp pesto over each piece of sea bass.

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