Pesto Sea Bass Recipe with Tomato Relish

This is a sea bass recipe topped with fresh Summer ingredients. Lean, sweet and flaky sea bass filet is pan-seared, then topped with a heaping scoop of tomato relish and a dollop of fresh pesto. Swimming in a light tomato sauce broth, this makes a beautiful and healthy seafood meal.

Course Main Course Seafood

Cuisine American

Prep Time 30

Cook Time 10

Total Time 40

Servings

Calories 616kcal

Author Lea Ann Brown

Ingredients

1 pound Sea Bass or Halibut fillets
Salt and fresh ground pepper to taste
For the tomato sauce broth:
1 1/2 cup tomato sauce
1 1/2 tablespoon tomato paste
1 1/2 tablespoon oil from a jar of sun-dried tomatoes
3/4 cup chicken broth
For the Tomato Relish:
1 cup halved plum tomatoes a variety of colors
1/2 red onion sliced
1 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons unsalted butter
2 tablespoons fresh basil cut into thin ribbons
For garnish:
2 tablespoons basil pesto
parsley for garnish

Instructions

Pat the sea bass dry, season the fish with salt and pepper, set aside.
In a small sauce pan, add the tomato sauce, tomato paste, sun-dried tomato oil and chicken stock and bring to a simmer. Simmer 2 - 3 minutes. Thin with more broth if you'd like.
In a small bowl, add the halved tomatoes, red onions, olive oil and fresh basil and toss.
Have the pesto ready.
Sear the fish in hot oil until nicely browned. Turn and continue cooking over medium temperature for 5 minutes or until just starting to flake. Or you can finish in a 400 degree oven for 5 minutes.
Coat the fish with the pesto. In shallow bowls, add a ladle of the tomato sauce. Lay the fish onto the sauce and top with the tomato relish.
Add a sprig of parsley. Serve immediately.

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