Sea Bass with Ginger Lemon Pesto and Jicama Salsa

Name: Sea Bass with Ginger Lemon Pesto and Jicama Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup finely chopped peeled ginger; 1 cup finely chopped lemon zest; 1/4 cup chopped parsley; 1/8 cup olive oil; Salt and pepper; 4 cups peeled, diced jicama; 4 cups diced papaya; 1 cup red bell pepper; 1/8 cup diced jalapeno; 1 cup finely chopped cilantro; 1/4 cup lemon juice; 4 (8-ounce) sea bass fillets*; 1 package banana leaves

Servings: persons

1 cup finely chopped peeled ginger
1 cup finely chopped lemon zest
1/4 cup chopped parsley
1/8 cup olive oil
Salt and pepper
4 cups peeled, diced jicama
4 cups diced papaya
1 cup red bell pepper
1/8 cup diced jalapeno
1 cup finely chopped cilantro
1/4 cup lemon juice
4 (8-ounce) sea bass fillets*
1 package banana leaves

1
Preheat oven to 400 degrees F.
2
For the ginger lemon pesto: Add ginger, lemon zest, parsley, and olive oil in a food processor.
3
Process until pureed.
4
Season with salt and pepper, to taste.
5
For the jicama salsa: Combine jicama, papaya, pepper, jalapeno, cilantro, and lemon juice and mix well.
6
Set aside.
7
Coat the fish with ginger lemon pesto and wrap in banana leaves.
8
Place on a baking sheet and bake for approximately 10 minutes.
9
Serve with Jicama Salsa.
10
*This recipe would work well with other non-endangered fish, such as striped bass, Pacific halibut, or catfish.
11
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
12
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 cup finely chopped peeled ginger, 1 cup finely chopped lemon zest, 1/4 cup chopped parsley, 1/8 cup olive oil, and more.

Yes, Sea Bass with Ginger Lemon Pesto and Jicama Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!