Buttery and flaky delight: Pesto-crusted Chilean sea bass recipe for weeknight indulgence

This Pesto Crusted Chilean Sea Bass is a buttery and flaky white  fish, tender on the inside with a fresh pesto crust that turns golden  brown once baked.

– toasted pine nuts – minced garlic – fresh basil leaves – extra virgin olive oil – mayonnaise


Medium Brush Stroke


Pre-heat oven to 400 degree. Cut the fish out of their plastic sealed wrapped compartments and lay on a cookie sheet layered with paper towels.


In a blender, add pine nuts, garlic, olive oil, and basil. Blend and  pulse until well blended (approximately 20 -30 seconds). You don’t want  to over process and bruise your pesto sauce.

Medium Brush Stroke

Place your pesto sauce into a medium sized bowl, and add may, Parmesan cheese, salt, and pepper. Mix well. Pull your fish out of the fridge, and place them in a glass dish.

Macaroni and Cheese


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