Name: Baked Chilean Sea Bass with Pesto
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: Chilean
Ingredients: 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

Chilean

Cast iron Skillet

Heat 1 tbsp olive oil in a large cast iron skillet, or oven-safe skillet, over medium high heat.

Once the oil is hot, add the sea bass to the skillet, sprinkle with approximately ⅛ tsp salt and ⅛ tsp pepper.

Add the tomatoes to the skillet, drizzle the remaining olive oil over the tomatoes.

Sprinkle the remaining salt and pepper over the other side of the sea bass and the cherry tomatoes, cook for 2 minutes.

Transfer to the oven and cook for an additional 10 minutes.

Remove from the oven, place each sea bass on a plate with cherry tomatoes, spoon ½ tbsp pesto over each piece of sea bass.

Baked Chilean Sea Bass with Pesto

Utensils needed:

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