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