Pesto-Pistachio Chilean Sea Bass

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Pesto-Pistachio Chilean Sea Bass

Yield: 6

Author: Rozanne Gold and Helen Kimmel

Ingredients

• 2 ½ pounds Chilean sea bass, in 1 piece
• 1 cup shelled unsalted pistachios
• ¾ cup prepared pesto

Instructions

1. Preheat the oven to 400°F
2. Line a rimmed baking sheet with parchment paper or foil.
3. Using tweezers, remove any bones running down the center of the fish. Lightly season both sides of the fish with salt and place it on the baking sheet.
4. In a food processor, process the pistachios until coarsely ground. (Do not over process; you want small, discernible pieces, not powder.)
5. Thickly spread the pesto on top of the fish to coat it completely, draining most of the oil from the pesto as you go. Dust the fish with freshly ground black pepper. Pack the pistachios into the pesto to cover evenly and press down lightly to obtain a thick nut crust.
6. Bake the fish for 35 to 40 minutes, or until the fish reaches desired doneness. (Do not overcook; it is important to keep the fish moist and juicy.) Remove the fish from the oven, transfer it to a large warm platter, and serve immediately.

Fish