Chilean Sea Bass with Chive Walnut Pesto and Lemon Artichoke Cream with Square French Fries

Esther Deutsch Recipe By
  • Cook & Prep: 40 m
  • Serving: 6
  • Contains:

Recipe by Esther Deutsch.

Ingredients (17)

For the Fish

Basil Chive Pesto

Lemon Artichoke Cream with Potatoes

Start Cooking

Prepare the Fish

Preheat oven to 350 degrees Fahrenheit.

  1. Preheat oven to 350 degrees Fahrenheit.

  2. Rinse sea bass and pat dry. Place fillets in baking dish and season with lemon juice, salt, and pepper.

  3. Bake uncovered until fish is cooked through, about 25 minutes.

For the Pesto Sauce

  1. While the fish is cooking, prepare the pesto sauce. In the bowl of a food processor, combine chives, olive oil, salt, garlic, lemon juice, and walnuts. Process until smooth and creamy. Set aside.

To Prepare the Lemon Artichoke Cream

  1. Combine artichokes, olive oil, garlic, lemon juice, and salt in the bowl of a food processor. Process until smooth. 

  2. Optional: Toss with cooked diced potatoes and/or asparagus or broccoli.

To Prepare Square French Fries

  1. Cut off all six rounded sides of the potato to square it up.

  2. Cut into long, even strips. Dice to create squares.

  3. Deep fry until golden and crispy.

To Plate

  1. Place artichoke lemon cream (with or without vegetables) in center of plate in a circular motion.

  2. Place sea bass on top of artichoke cream. Top sea bass with a layer of chive pesto sauce.

  3. Place square french-fried potatoes on top for garnish.

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