• Prep Time: 10 minutes
  • Cooking Time: 20 minutes
  • Serves: 4

Pesto Sea Bass and Veggies

  • Recipe Submitted by on

 Ingredients List

  • 1 pound asparagus, ends trimmed
  • 4 sea bass fillets (corvina fillets)
  • 1/4 cup Basil pesto (1 tablespoon pesto per fillet)
  • 1/4 cup sun-dried tomatoes (if large, chop them up)
  • salt


Preheat oven to 400 F.
Prepare 4 separate foil pieces (large enough to completely cover each fish fillet, when folded).
Place equal portions of asparagus (ends trimmed) in the center of each foil. Season asparagus with salt. Place each fish fillet on top of asparagus, season lightly with salt. Add 1 tablespoon pesto over each fish fillet and spread it over the top. Add sun-dried tomatoes (chopped) on top of pesto.
Wrap the foil ends over the top of the fish to completely enclose it but do not wrap too tightly or too close to the fish - leave some space.
Place foil-wrapped fish fillets on a baking sheet. Bake for 20 minutes at 400 F until the fish is cooked through and flaky. Could be ready in 15 minutes depending on your oven and the thickness of fillet.

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