Baked Chilean Sea Bass with Pesto
Full recipe at whitneybond.com
Utensils needed:
- 2 tbsp olive oil (divided)
- 12 oz Chilean Sea Bass (2 pieces - 6 oz each (app. 1 inch thick))
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup cherry tomatoes
- 1 tbsp basil pesto
Full recipe at whitneybond.com
Made with ❤️ in Co. Wicklow, Ireland 🇮🇪