Chilean Sea Bass with Chive Walnut Pesto and Lemon Artichoke Cream with Square French Fries

The smelly taste of the chives on this recipe is tempered by means of the slight sea bass, complementing each different perfectly. When growing this recipe, I desired to provide the option of a pesto sauce recipe to all the house cooks who do now not use clean herbs on Passover. Chives are one of the few herbs that are to be had greenhouse grown for Passover and can be observed in most kosher supermarkets.

Ingredients

For the Fish

•  6 (6-ounces) sea bass fillets
•  fresh lemon juice
•  Haddar Kosher Salt
•  freshly ground black pepper

Basil Chive Pesto

•  1/2 cup chives, thinly sliced
•  1/3 cup olive oil
•  1 teaspoon Haddar Kosher Salt
•  1 clove garlic, minced or 1 cube Gefen Frozen Garlic
•  1 tablespoon fresh lemon juice
•  1/4 cup walnuts, toasted in the oven for 10 minutes

Lemon Artichoke Cream with Potatoes

•  5 artichoke hearts (canned, freshly steamed, or roasted)
•  1/2 cup olive oil
•  1 clove garlic, minced or 1 cube Gefen Frozen Garlic
•  2 tablespoons fresh lemon juice
•  1 teaspoon Haddar Kosher Salt
•  6 potatoes, peeled, diced, and cooked (optional)
•  any green vegetable of your choice, such as asparagus or broccoli (optional)

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