Grilled Sea Bass with Pesto & Roasted Tomatoes
What is it about summer that makes me crave pesto? I suppose it’s the abundance of basil floating around the farmer’s market, grocers and even at home. I love the smell of it and enjoy a chiffonade in my salads and sprinkled on my food. So when I decided to whip up a batch of pesto I couldn’t resist adding it to my favorite foods to create this Grilled Sea Bass with Pesto & Roasted Tomatoes.
There’s something to be said about fresh ingredients that when combined create a simple, elegant and nourishing meal. That’s what you get with this simple recipe for Grilled Sea Bass with Pesto & Roasted Tomatoes.
Making pesto is probably one of the easiest things you can do. You can make pesto in a food processor, blender, or even with a mortar & pestle. For me I prefer the quickest route, using my food processor. In fact, I can use my mini 4 cup food processor, which is even easier than bringing out my larger one – making clean-up a snap.
If you’ve never made pesto before here’s my recipe – a post from the past. I also like making spinach pesto which I decided to create one day when there was no basil to found anywhere. If you’ve never had Spinach Pesto you might like it even better for it’s milder flavor and the fact that it’s not bitter at all.
Once my pesto is made I pour it into a Mason jar and place into the refrigerator until ready to use. My recipe will make about 2 cups so you can use it over and over again, until it’s gone.
Sea Bass is actually on the endangered list among other types of fish. But there are markets that get theirs flown in from New Zealand. When buying any type of fish check the links page on my site and click on Seafood Watch for all the latest updates on farming practices, safe fish to eat, the endangered list, etc. You can also find other great links about food on my links page as well if you haven’t visited that lately.
Sea Bass is on the endangered list because so many people love its mild flavor and how buttery it tastes, (even though no butter has been added) that the demand is exceeding the supply. Plus this fish is also so forgiving, and always incredibly moist – whats not to love about it!
As for adding tomatoes to my dish, well, it just rounds out the flavors, adding extra nutrition, and color. Roasting tomatoes brings out even more flavor when drizzled with just a small amount of olive oil.
It doesn’t get much better than this! Simple, healthy, and delicious!
Sea Bass with Pesto & Roasted Tomatoes
- 4 (6-8 ounces) Sea Bass, skin on
- 12 oz. Baby Tomatoes
- Olive Oil
- Sea Salt
- Fresh Ground Pepper
- Pesto - prepare pesto as stated in recipe, set aside and refrigerate until ready to use. (Can be made days ahead).
- Preheat grill then bring to medium heat
- Rinse Sea Bass and pat dry
- Drizzle the flesh of the Sea Bass lightly with olive oil. Sprinkle with salt & pepper.
- Preheat oven to 425F degrees.
- Rinse baby tomatoes, and on a foil lined sheet pan lay tomatoes out. Lightly drizzle with olive oil. Toss to coat. Sprinkle with fresh ground pepper.
- Place Sea Bass skin side down on grill rack. Cover with lid, and leave for approximately 15-20 on medium heat. When fish flakes easily, remove Sea Bass from grate using a spatula. Placing the spatula between the skin and the meat of the fish, slide until entire piece in setting on the spatula. Set on a platter and continue with remaining fish.
- When Sea Bass goes onto the grill, place tomatoes in the oven for approximately 15 minutes or until they start to brown and juices begin to release. Remove from oven.
- Plate: Place Sea Bass onto individual serving plates. Top with a tablespoon of Pesto, then a spoonful of tomatoes on top and around the dish.
Hungry for more? Savor these!
Grilled Sea Bass with Strawberry Orange Salsa
Grilled Sea Bass over Vegetable Salad with Cilantro Vinaigrette
Baked Tilapia with Green Chutney
Tools Used to Prepare the Sea Bass with Pesto & Roasted Tomatoes:
Cuisinart 4 cup Chopper/Grinder
Absolutely mouthwatering! I adore all kinds of fish, this is definitely going to be on my dinner table soon.
I’m glad you like it. It was delicious, satisfying and left me feeling great instead of stuffed once finished.
Perfect summer recipe! Simple and delicious!!!
I couldn’t agree more!
Our basil is huge this year! Like a small shrub — I can’t use it as fast as it’s growing. I need to make a big batch of pesto and freeze it. Anyway, this looks terrific — nice taste-of-summer meal. Thanks!
Thanks John. Great idea to freeze the pesto. I never do that, typically because we go through it so quickly.
Summer fish is what I call this. tomatoes, basil, even olives and capers…. such lovely Mediterranean ingredients.
Mimi you’re so right. I wish you had been in the kitchen with me. I had olives in my frig, they would have been the perfect addition. My family isn’t a fan of capers so that’s no where to be found in my pantry. Thank you for the reply.