This recipe is so easy it almost hurts....
- Pesto (your favorite store bought or homemade)
- Large Filet or Roast of Chilean Sea Bass (may substitute Halibut)
- Place fish skin side down on a Broiling Pan
- Slather Pesto all over of the top of the filet or roast. (leaving no fish showing)
- Broil for 22 to 25 minutes depending on the thickness of the filet. This needs to be at least 1.5 to 2 inches to be in the broiler long enough to crust over. Thinner filets will result in mushy Pesto on the top as it won't have cooked long enough, or fish that is overcooked if you keep it in long enough to actually crust over. The secret to this working is really the cut of the fish.
- Squeeze lemon juice over the fish to taste.
If you have not cooked Chilean Sea Bass before - it is exceptional and is worth the extra expense for a special occasion. Make sure that it has cracked open as in the picture above. If it has not split in several places it will not be done. It is very easy to serve at that point as it literally falls apart in big serving size chunks for you.
The side dishes on this plate are Broccoli with an Asiago Peppercorn dressing and Baby Yukon Gold potatoes with tossed Italian herbs an a little olive oil (sliced kumquats proved the color).