Basil Pesto Sea Bass and Veggies (Asparagus and Sun-Dried Tomatoes) baked in foil – delicious, easy, 4-ingredient, 30-minute recipe. Mediterranean fish baked the right way! Low-carb, gluten free recipe.
Baked sea bass with asparagus and basil pesto is a perfect Summer dinner! It’s light, uses lots of vegetables, yet it will keep you full thanks to the fiber from the asparagus and the oils in basil pesto.
I used Corvina Sea Bass, but really, any white fish will work in this recipe. Use black sea bass, Chilean Sea Bass, flounder, red snapper, tilapia, corvina, mahi mahi, grouper, catfish, Pacific cod, halibut, swordfish, or haddock, you name it!
I got this recipe idea to bake sea bass in foil with basil pesto and sun-dried tomatoes from an amazing food blogger, Jaclyn of Cooking Classy. Jaclyn used salmon, and since I had some sea bass fillets in my freezer for way too long, I thought it’s just about time to do something about them, and so I did! I was blown away with the end result! Not only the fish was delicious, super flaky, and flavorful – I did not have to use any olive oil, because there was already plenty in basil pesto and sun-dried tomatoes. So the recipe literally has only 4 ingredients!
How to bake sea bass in the oven
First, prepare your fish fillets. Make sure they are completely thawed and dry. This is what corvina sea bass fillet looks like:
Preheat oven to 400 F.
Then, prepare 4 separate foil pieces (large enough to completely cover each fish fillet, when folded). Place equal portions of asparagus (ends trimmed) in the center of each foil. Season asparagus with salt.
Next, place each sea bass fish fillet on top of asparagus, season lightly with salt.
Add 1 tablespoon basil pesto over each fish fillet and spread it over the top.
Add sun-dried tomatoes (chopped) on top of pesto.
Wrap the foil ends over the top of the sea bass to completely enclose it but do not wrap too tightly or too close to the fish – leave some space.
Place foil-wrapped sea bass fish fillets on a baking sheet. Bake for 20 minutes at 400 F until the fish is cooked through and flaky. Could be ready in 15 minutes depending on your oven and the thickness of fillet. Unwrap the fish, when done:
This is what the baked sea bass looks like when it’s done. I ate my portion right out of the foil (yes, I have no manners or patience when I am hungry). Alternatively, you can be more civil than me and transfer each fish fillet + veggies to a plate and serve:
Other baked fish recipes
Low-carb, gluten-free Basil Pesto Sea Bass and Veggies (Asparagus and Sun-Dried Tomatoes) baked in foil. This easy, delicious 4-ingredient fish recipe takes only 30-minutes to make!
- 1 pound asparagus ends trimmed
- 4 fillets sea bass (I used corvina sea bass)
- 1/4 cup Basil pesto 1 tablespoon pesto per fillet
- 1/4 cup sun-dried tomatoes if large, chop them up
- salt
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Preheat oven to 400 F.
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Prepare 4 separate foil pieces (large enough to completely cover each fish fillet, when folded).
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Place equal portions of asparagus (ends trimmed) in the center of each foil. Season asparagus with salt. Place each sea bass fish fillet on top of asparagus, season lightly with salt. Add 1 tablespoon pesto over each fish fillet and spread it over the top. Add sun-dried tomatoes (chopped) on top of pesto.
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Wrap the foil ends over the top of the fish to completely enclose it but do not wrap too tightly or too close to the fish - leave some space.
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Place foil-wrapped sea bass on a baking sheet. Bake for 20 minutes at 400 F until the sea bass is cooked through and flaky. Could be ready in 15 minutes depending on your oven and the thickness of fillet.
I got the recipe idea from Cooking Classy, Jaclyn of Cooking Classy was in turn inspired by Jamie Oliver
Made this last night for the family and it was a major hit!!!! Making it again for bridge club!!!
Julia, this looks outstanding! I’m sure it’s even better than these photos… wow!
Thank you, Kevin! 🙂