Bass with Tomato Pesto Recipe

Name: Bass with Tomato Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 13 c. sun-dried tomatoes; 1/4 c. roasted almonds; 2 tbsp. olive oil; 1 tsp. olive oil; .⅜ tsp. Pepper; .63 tsp. salt; 1 c. quick-cooking polenta; 2 c. low-fat milk; 3 c. water; 4 fillets black sea bass; 9 oz. microwave-in-bag spinach; 2 tbsp. finely chopped fresh basil

Servings: persons

13 c. sun-dried tomatoes
1/4 c. roasted almonds
2 tbsp. olive oil
1 tsp. olive oil
.⅜ tsp. Pepper
.63 tsp. salt
1 c. quick-cooking polenta
2 c. low-fat milk
3 c. water
4 fillets black sea bass
9 oz. microwave-in-bag spinach
2 tbsp. finely chopped fresh basil

1
Preheat oven to 450 degrees F. In food processor with knife blade, pulse tomatoes, almonds, 2 tablespoons oil, and 1/4 teaspoon pepper until coarsely ground.
2
In large glass bowl, whisk polenta, milk, 1/2 teaspoon salt, and water.
3
Microwave on High 4 minutes.
4
Whisk; cook 7 minutes or until very thick.
5
Meanwhile, in jelly-roll pan, rub fish with 1 teaspoon oil.
6
Sprinkle with 1/8 teaspoon each salt and pepper.
7
Roast 8 to 10 minutes or until just opaque throughout.
8
Cook spinach as label directs.
9
Stir basil and fish juices into pesto.
10
Whisk polenta; place on plates with spinach and fish.
11
Top with pesto.

394

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 13 c. sun-dried tomatoes, 1/4 c. roasted almonds, 2 tbsp. olive oil, 1 tsp. olive oil, and more.

Yes, Bass with Tomato Pesto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bass with Tomato Pesto

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