Chili Pesto Seabass Recipe

Name: Chili Pesto Seabass
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chili pesto; 1/2 cup chili pesto (recipe below); 2 whole seabass, cleaned and gutted; Sea salt; Chili Pesto; 1 garlic clove; 1 garlic clove; 1/4 teaspoon salt; 1/4 teaspoon salt; 3 handfuls basil and parsley leaves; 1 small red chili pepper, deseeded and deveined, chopped; 50g Parmesan cheese, grated; 1 handful almond flakes, lightly toasted and finely crushed; 1/2 cup olive oil; 3 handfuls basil and parsley leaves; 1 small red chili pepper, deseeded and deveined, chopped; 50g Parmesan cheese, grated; 1/2 cup olive oil; 1 handful almond flakes, lightly toasted and finely crushed

Servings: persons

Chili pesto
1/2 cup chili pesto (recipe below)
2 whole seabass, cleaned and gutted
Sea salt
Chili Pesto
1 garlic clove
1 garlic clove
1/4 teaspoon salt
1/4 teaspoon salt
3 handfuls basil and parsley leaves
1 small red chili pepper, deseeded and deveined, chopped
50g Parmesan cheese, grated
1 handful almond flakes, lightly toasted and finely crushed
1/2 cup olive oil
3 handfuls basil and parsley leaves
1 small red chili pepper, deseeded and deveined, chopped
50g Parmesan cheese, grated
1/2 cup olive oil
1 handful almond flakes, lightly toasted and finely crushed

1
Make 3 - 4 slanted cuts on each side of the fish
2
Salt the fish all over, in the slits and on the inside and leave to rest for 10 - 15 minutes.
3
When ready, rinse the fish and pat dry with kitchen tissues. Preheat the oven to 200 degrees centigrade
4
Put an ovenproof grill pan on medium heat and when hot, lightly grease. Then place the fish and let cook on one side 5-6 minutes, till brown grill marks form.
5
Carefully flip over and then using a spoon/brush, stuff the pesto into the slits and in the centre of the fish. Then pop into the centre of the preheated oven for another 10 minutes.
6
To check the fish, carefully make a cut in the centre and you should see white flesh and juices. Serve with roasted sweet peppers and a salad
7
Put the garlic clove and salt into a mortar. Put the chili, basil and parsley leaves on top and gently pound. When the leaves are crushed, tip into a bowl.
8
Add the almonds and 1/3 of the cheese. Stir together and loosen with 1/4 cup oil. Then add more cheese and oil, till you have a saucy consistency. Store in a covered jar. Use within a couple of weeks.

1065

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 19 ingredients. The key ingredients include: Chili pesto, 1/2 cup chili pesto (recipe below), 2 whole seabass, cleaned and gutted, Sea salt, and more.

Yes, Chili Pesto Seabass falls under the Soups & Stews 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.

Chili Pesto Seabass

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