Seared Chilean Sea Bass with Homemade Pesto

This light and tasty recipe uses Chilean sea bass to pack in healthy proteins and fats, but the homemade pesto can be used on any whitefish for a delicious dinner.

Serves 4

• 2 cups baby spinach
• ½ cup fresh parsley
• 1 clove garlic, smashed
• ¼ cup chopped walnuts
• 2 teaspoons fresh lemon juice
• ¼ cup plus 1 tablespoon extra-virgin olive oil, divided
• 1 teaspoon salt, divided
• ½ teaspoon freshly ground black pepper, divided
• 4 (6-ounce) pieces wild-caught Chilean sea bass

1. For pesto: Combine spinach, parsley, garlic, walnuts, lemon juice, ¼ cup oil, ½ teaspoon salt, and ¼ teaspoon pepper in a food processor and blend until smooth.
2. For sea bass: Heat remaining 1 tablespoon oil in a cast iron skillet over medium-high heat.
3. When oil just begins to smoke, season sea bass lightly with remaining salt and pepper and sear 3 minutes per side.
4. Remove from skillet, top with pesto, and serve.

PER SERVING

Calories: 358 | Fat: 32g | Protein: 14.8g | Sodium: 73.127mg | Fiber: 1g | Carbohydrates: 2.434g | Sugar: 0.386g