| Prep Time | 5 minutes |
| Servings |
servings
|
Ingredients
- 4 pieces wild Chilean Sea Bass
- kosher salt
- fresh ground black pepper
- 2 cups baby spinach
- 1/2 cup fresh parsley chopped, plus extra for garnish
- 1 clove garlic crushed
- 1/4 cup walnuts chopped
- 2 tbsp fresh lemon juice
- EVOO
- 1 avocado pit removed
- 1 Lb. green beans trimmed
- 2 lemons halved
Ingredients
|
|
Instructions
- Season sea bass with salt and pepper and set aside
- In a food processor add spinach, parsley, garlic, walnuts, lemon juice, 1/4 cup EVOO, 1/2 tsp salt and 1/4 tsp pepper. Pulse 2 to 3 times. Add avocado and pulse until well blended but the sauce retains some texture.
- Preheat a large cast iron skillet over high heat. Heat 1 tbsp of oil until very hot and almost smoking (do NOT burn). Sear sea bass on each side for 3 to 4 minutes per side. Transfer to a plate and allow the sea bass to rest.
- Return skillet to medium-high heat. Add 1 tsp of oil, green beans and 1/2 tsp of salt. Saute for 5 minutes, transfer to a serving plate.
- Place lemon pieces, cut side down, in pan and turn heat to high. Sear lemon for 1 minute.
- Serve sea bass on the bed of green beans and top with the spinach avocado pesto and seared lemon. Garnish with additional parsley and enjoy.
Recipe Notes
This is a fresh tasting delicious dish that is easy to prepare and classy enough to impress. I squeezed the seared lemon over the fish and it gave a delightful tangy flavor that was spot on. I found the original recipe on Delish and just made a couple of minor adjustments.
