Ingredients
Scale
- 2 pounds Chilean sea bass (or another white fish fillet of your choice, thawed if previously frozen)
- Extra virgin olive oil
- Kosher salt
- Black pepper
- 1 teaspoon red pepper flakes or 2 teaspoons Aleppo pepper
- 1-2 lemons, halved
- 1/4 cup basil pesto (homemade or store bought), plus more to your liking
- 1 cup grape tomatoes, halved (optional)
Instructions
- Preheat the oven to 425°F and lightly oil a large baking pan.
- Place the fish in the prepared baking pan and drizzle with olive oil. Season with salt, pepper, and red pepper flakes or Aleppo pepper. Cover the pan tightly with foil, making sure it does not touch the fish.
- Bake for 12 to 15 minutes, or until the thickest part of the fish flakes easily.
- Heat a grill pan over medium-high heat and add the lemons cut side down. Sear briefly until softened and slightly charred, about 2 minutes. Remove and set aside.
- Once the fish is done, remove it from the oven and uncover. Squeeze one of the grilled lemon halves over the fish, then spread the basil pesto on top. If using, toss the grape tomatoes with a pinch of salt and a drizzle of olive oil, arranging them over the fish as a garnish. Serve immediately with the remaining lemon on the side.
Notes
For a zesty kick, experiment with different types of chili flakes or peppers according to your heat preference.
Pair this dish with a light salad or steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 37g
- Cholesterol: 90mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.