Baked 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.  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

• Garlic Parmesan Crusted Salmon and Asparagus
• Baked Cod and Asparagus with Lemon Caper Sauce

4.80 from 10 votes

Baked Pesto Sea Bass with Asparagus and Sun-Dried Tomatoes

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!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Mediterranean

Servings 4 servings

Calories per serving 265 kcal

Ingredients

• 1 pound asparagus ends trimmed
• 4 fillets sea bass (I used corvina sea bass)
• ¼ cup Basil pesto 1 tablespoon pesto per fillet
• ¼ cup sun-dried tomatoes if large, chop them up
• salt

Instructions 

• 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 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.
• 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 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.

Notes

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

Nutrition

Nutrition Information

Baked Pesto Sea Bass with Asparagus and Sun-Dried Tomatoes

Amount per Serving

Calories

265

% Daily Value*

Fat

 

10

g

15

%

Saturated Fat

 

1

g

6

%

Cholesterol

 

137

mg

46

%

Sodium

 

281

mg

12

%

Potassium

 

899

mg

26

%

Carbohydrates

 

9

g

3

%

Fiber

 

3

g

13

%

Sugar

 

5

g

6

%

Protein

 

34

g

68

%

Vitamin A

 

1385

IU

28

%

Vitamin C

 

9.1

mg

11

%

Calcium

 

85

mg

9

%

Iron

 

4.6

mg

26

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer:

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

Keyword baked sea bass, mediterranean fish, sea bass in foil

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