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Pasta Chicken

Baked Pesto Sea Bass and Veggies

Published: Jun 06, 2016 | 3 Comments

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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.

Basil Pesto Sea Bass and Veggies (Asparagus and Sun-Dried Tomatoes) baked in foil

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!

Basil Pesto Sea Bass and Veggies (Asparagus and Sun-Dried Tomatoes) baked in foil

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:

corvina sea bass fillet (process shot)

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.

add asparagus on top of foil (step-by-step photos)

Next, place each sea bass fish fillet on top of asparagus, season lightly with salt.

place sea bass fillet on top of asparagus (step-by-step photos)

Add 1 tablespoon basil pesto over each fish fillet and spread it over the top.

add basil pesto on top of sea bass fillet (step-by-step photos)

Add sun-dried tomatoes (chopped) on top of pesto.

add sun-dried tomatoes on top of basil pesto, sea bass, and asparagus (step-by-step photos0

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.

wrap the sea bass in foil (process shots)

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:

bake sea bass in the oven for 20 minutes at 400 F (step-by-step photos)

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:

Baked Basil Pesto Sea Bass and Veggies (Asparagus and Sun-Dried Tomatoes) on a white plate

Other baked fish recipes

  • Garlic Parmesan Crusted Salmon and Asparagus
  • Baked Cod and Asparagus with Lemon Caper Sauce
Print
Baked Pesto Sea Bass with Asparagus and Sun-Dried Tomatoes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

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!

Course: Main Course
Cuisine: Mediterranean
Servings: 4 servings
Calories: 265 kcal
Ingredients
  • 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
Instructions
  1. Preheat oven to 400 F.
  2. Prepare 4 separate foil pieces (large enough to completely cover each fish fillet, when folded).
  3. 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.

  4. 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.
  5. 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.

Recipe Notes

I got the recipe idea from Cooking Classy, Jaclyn of Cooking Classy was in turn inspired by Jamie Oliver

Nutrition Facts
Baked Pesto Sea Bass with Asparagus and Sun-Dried Tomatoes
Amount Per Serving
Calories 265 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Cholesterol 137mg46%
Sodium 281mg12%
Potassium 899mg26%
Carbohydrates 9g3%
Fiber 3g13%
Sugar 5g6%
Protein 34g68%
Vitamin A 1385IU28%
Vitamin C 9.1mg11%
Calcium 85mg9%
Iron 4.6mg26%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Asparagus, Basil, Dinner, Gluten Free, Healthy, Pesto, Recipe, Seafood, Seafood recipes, Sun-Dried Tomatoes, Vegetables Published: Jun 06, 2016 3 Comments

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Comments

  1. Vicki

    Dec 10, 2017 at 7:26 pm

    Made this last night for the family and it was a major hit!!!! Making it again for bridge club!!!

    Reply
  2. Kevin | Keviniscooking

    Jun 07, 2016 at 9:06 pm

    Julia, this looks outstanding! I’m sure it’s even better than these photos… wow!

    Reply
    • Julia

      Jun 28, 2016 at 11:44 pm

      Thank you, Kevin! 🙂

      Reply

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