Go Back
+ servings

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!

Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 265 kcal


  • 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


  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.