Sea Bass with Artichoke Pesto

1. 1

   Preheat the oven to 400 degrees F. Spray a baking dish with cooking spray and set aside.

2. 2

   Put the sea bass filets in one layer, skin side up, into the baking dish.

3. 3

   Drain the artichoke hearts, pouring the liquid over the fish.

4. 4

   Let marinate while you make the pesto.

5. 5

   To make the pesto, put the artichoke hearts into the bowl of a food processor.

6. 6

   Add the pesto and red pepper flakes and process until chunky.

7. 7

   Scrape down the sides of the bowl and start processing again.

8. 8

   Drizzle in 1 to 2 tablespoons of the olive oil, adding more as needed until you get the consistency that is thick but pourable.

9. 9

   Taste and add salt and pepper if needed.

10. 10

    Can be refrigerated for up to 1 week.

11. 11

    Bake the sea bass until it is cooked through, 10 to 12 minutes.

12. 12

    Spoon about 2 tablespoons of the pesto each onto 4 plates.

13. 13

    Place the fish onto the pesto and also top with a generous spoonful of the pesto.

* Per serving · 4 servings · Values may vary.

No additional tips available.