Pan Roasted Sea Bass w/ Kale Pesto
This beautiful, flaky fish is a perfect palate for the kale pesto drizzled on top of it. The bursts of fresh flavor with the meaty texture of the fish is a combination whose time has definitely come. If you don’t have the time to make homemade pesto, a regular jarred basil pesto would work just fine.
Servings Prep Time
2peopl 10minutes
Cook Time
12-15minutes
Servings Prep Time
2peopl 10minutes
Cook Time
12-15minutes
Ingredients
Instructions
  1. Preheat oven to 400 degrees. Clean carrots with carrot peeler, and trimming stalks to about 1/2 inch. Drizzle with olive oil, salt & pepper. Roast in oven for approximately 20 minutes, or until carrots begin to brown and can be pierced through with a fork.
  2. While carrots roast in the oven, begin to prep the sea bass. Pat dry each filet of sea bass. Drying it prior to cooking will help ensure a good sear.
  3. Time to add a little flavor. Sprinkle filets with salt and pepper, and drizzle with olive oil.
  4. Heat skillet over medium high heat. Melt butter until it begins to foam. I suggest using a cast iron or other heavy skillet, which will help distribute the heat better and get hot enough for a good sear on the fish.
  5. Place filets into skillet, and allow to brown, about 6 minutes. You’ll know when it’s time to flip them when they lift off of the skillet easily. If they’re still sticking, leave them alone or the fish may begin to come apart.
  6. Flip filets and heat until cooked through, about 4 more minutes. Keep an eye on the filets to make sure they aren’t translucent, but are not beginning to dry out on the sides. Remove filets from pan and set aside, tented with foil to keep warm.
  7. Top with kale pesto (see notes below for recipe) and serve alongside carrots for a beautiful and healthy dinner!
Recipe Notes

I promised you a note about an alternative for sea bass.  If you don’t want to splurge on the fish, no worries.  You can use a thick filet of cod, or even barramundi.  Both are firm in texture, and will hold up to the pan sear relatively well.

Note that with fish that is not as firm as sea bass, you will have to be more careful when pan roasting as they may be more prone to sticking to the pan.  But if you can ensure that there is enough fat in the pan (olive oil or butter) as you sear it, and the pan is blazing hot, you have a much better chance of getting the fish to remain intact–and ready for chowing down!

Also, for kale pesto, follow a standard recipe for pesto, only substitute fresh kale leaves for 3/4 of the basil called for in the recipe.  It’s a fantastic use for this super green, and adds a light, earthy component that is a super complement to anything it’s used on (fish, meat, pasta, toasty bread–the sky’s the limit!).  I’ve also been known to use spinach or other greens for pesto as well.  A fun way to get your kids (or in my case, my husband!) to eat more greens!