Oh my gosh, I have got the fastest, most delicious recipe that is perfect for date night!
Introducing my Pesto Sea Bass with Roasted Red Pepper Sauce!
I think we know the drill by now: sea bass is my favorite fish. It’s ultra buttery and flakey and truly, melts in your mouth. I dream about it!
And tonight, we’re joining teams with some pantry staples to craft the most elegant of dinners!
With this show stopping fish, I served my pesto cauliflower – which is my new favorite way to make cauliflower!
This whole meal is gluten free, keto, paleo and Specific Carb Diet friendly!
Here’s What You Need: (Serves 2)
1 lb Chilean sea bass, cut into 2 equal filets
2 Rounded Tablespoons Pesto Sauce (I used Mezzetta. SCD use this recipe.)
2 Slices of lemon
1 head cauliflower, cut into florets
2 Tbsp pesto sauce (I used Mezzetta. SCD use this recipe.)
2 cloves garlic
1 small red onion
1/2 red pepper
3 Tbsp roasted red peppers (I used Mezzetta)
10 grape tomatoes
4 Kalamata olives
2 Tbso EVOO
1 tsp dried basil
1 tso dried oregano
salt and pepper
1/2 cup quinoa cooked in broth, per package directions (SCD omit)
Small nonstick pan
2 Baking sheets
Small sauce pan with tight fitting lid
Preheat oven to 400 degrees.
If using, make your quinoa, per package directions, using broth instead of water. Set aside until ready to serve.
Line a baking sheet with nonstick tinfoil. Place your cauliflower florets in an even layer. Drizzle with olive oil and sprinkle with salt, pepper, and a pinch of red pepper flakes, if desired. Bake for 40 minutes, flipping once halfway through. When they come out of the oven, carefully transfer them to a bowl and toss with 2 Tbsp of the pesto sauce. (Either homemade or store bought.)
While the cauliflower is baking, prep your sea bass. On another nonstick tinfoil-lined baking sheet, place your two fish filets. Top each filet with a drizzle of EVOO, salt and pepper and one rounded Tbsp of pesto sauce. Top with a slice of lemon. Put this in the oven when you flip your cauliflower when it has 20 minutes left. Bake the sea bass for 18 minutes, until the internal temperature is 145 degrees.
Meanwhile, make your sauce. In a nonstick pan, heat 2 Tbsp EVOO. Add your onions and cook for about 4 minutes over medium-high heat. Then add your fresh red pepper and cook for another 4 minutes. Finally, add your garlic, roasted red peppers, grape tomatoes and spices. Cook for another 4 minutes, until the tomatoes soften and begin to burst.
Then, carefully transfer to your food processor, add your olives, and blend until your get a beautifully smooth sauce.
To plate, top a mound of quinoa with your fish, and smother with the roasted red pepper sauce. Serve your pesto cauliflower on the side, along with a bit more of that delicious roasted red pepper sauce. And enjoy!
OH my gosh, this meal was out of this world! The pesto, paired with that fish was beyond delicious. The flavor permeated every bite of that fish.
And the flavor combination with the bright roasted red pepper sauce…it was the perfect pairing!
This truly was a spectacular meal for date night! It’s beautiful, it’s healthy, it delicious….and the best part…it’s FAST to whip together! We’re talking 40 minutes! (And if you roast the cauliflower ahead of time, you can have it on the table in just 20 minutes!)
And the best part about this sauce, is that any leftovers can be used as a delicious veggie dipper! OR as a spread on sandwiches, or on pasta! The sky is the limit!
Until next time!
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