Chilean Sea Bass with Spinach-Avocado Pesto

Shrimp and salmon are  staples in our kitchen, but sea bass doesn't make an appearance quite as much. It should, though! Because it's insanely delish. The white fish is most similar to cod and just as easy to prepare.

Is it healthy?

Like most fish, sea bass is a good choice for protein. It has tons of omega-3 fatty acids, vitamin D, and is high enough in protein to keep that metabolism up. 

What does it taste like?

Sea bass is a very flavorful fishes, but not in a fishy way. It's high in oils, which not only helps it stay moist while cooking but also makes it taste almost buttery.

How do you know if it's cooked?

The fish should flake easily with a fork when it's done. What that really means is that when you scrape a fork along the fillet, you should meet very little resistance and the fish falls apart easily. You can also use a meat thermometer to check the internal temperature. Fish is properly cooked at 145°. 

What sauce goes well with it?

Many sauces go well with sea bass. A simple mix of olive oil and lemon juice is really all it needs. We paired ours with an avocado pesto that brightens its flavor. 

How do you cook it in the oven?

The oven is a quick and easy way to cook your fish. Season it with salt and pepper, drizzle with olive oil, and cook it at 425° for  15 to 20 minutes. 

Can you steam or pan roast it?

Yes! The best way to steam sea bass is to leave it whole. Season with some ginger and garlic (or whatever your prefer) and place it in a steamer. Let cook for about 8 minutes for a perfectly flaky fish. 

Pan roasting is good for individual fillets. Heat a pan over medium-high heat with olive oil and let it get pretty hot. Add your fish and cook on each side for 3 to 4 minutes. Easy!