Shrimp and salmon are staples in our kitchen, however, sea bass would not make an appearance quite as lots. It needs to, although! Because it’s insanely delish. The white fish is most much like cod and simply as clean to prepare.
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 asparagus, ends trimmed
2 lemons, cut in half
Flaky sea salt
- Season sea bass with kosher salt and pepper; set aside.
- 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.
- 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.
- 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.
- Serve sea bass on a bed of asparagus and top with pesto and seared lemon. Garnish with parsley and sprinkle of sea salt.