Pesto Sea Bass and Veggies

Basil Pesto Sea Bass and Veggies (Asparagus and Sun-Dried Tomatoes) baked in foil – delicious, easy, 4-ingredient, 30-minute recipe. I used Corvina Sea Bass, but really, any white fish will work in this recipe: black sea bass, Chilean Sea Bass, flounder, red snapper, tilapia, corvina, mahi mahi, grouper, catfish, Pacific cod, halibut, swordfish, haddock, you name it!

I got this recipe idea 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! By the way, this is what corvina sea bass fillet looks like:

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Preheat oven to 400 F. 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.

Place each 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 fish to completely enclose it but do not wrap too tightly or too close to the fish – leave some space.

Place foil-wrapped 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 fish 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: