The Fish for Dinner feature chronicles my education in the ways of fish-cookery. I grew up avoiding fish other than sticks and was well into adulthood before adding the real deal into my diet, usually at a restaurant. The impetus to cook more fish at home comes from joining a sustainable fish program through Hooked on Fish, like a CSA that delivers boxes of farm-fresh produce but with seafood instead. I’ll tell you what we made and how we liked it, plus occasionally a few tips and fishin’ tunes too.
Me and the Spinal Tap guys invite you to dial the flavor up to 11 with this zesty baked white fish.
Me and the Spinal Tap guys invite you to dial the flavor up to 11 with this zesty baked white fish.
When cooking fish we often seek out simple, minimalistic treatments showcasing the unique and sometimes delicate aspects of the seafood. This is not that recipe.
Big bold flavors dominate this dish. The pesto is popping with fresh basil, zesty garlic, pine nuts, and salty parmesan cheese. Chopped tomatoes add a grace note on top, both in color and juicy flavor.
The corvina’s mild, sweet taste and firm, large flaked flesh provides a nice foundation for it all.
The Occasion: Pre-theater dinner at home. No one wanted to leave the table despite an impending curtain time.
The Menu:
The Verdict: Wow, this recipe delivers a real flavor-bomb! A tasty, tasty flavor-bomb. If you don’t like pesto or garlic, skip this recipe. But if you do, this easy treatment for fish (or chicken) is about to become a new regular in your recipe rotation.
Click on the photos to enlarge them and read the captions.
Big bold flavors dominate this dish. The pesto is popping with fresh basil, zesty garlic, pine nuts, and salty parmesan cheese. Chopped tomatoes add a grace note on top, both in color and juicy flavor.
The corvina’s mild, sweet taste and firm, large flaked flesh provides a nice foundation for it all.
The Occasion: Pre-theater dinner at home. No one wanted to leave the table despite an impending curtain time.
The Menu:
- Baked Corvina with Pesto and Tomatoes - recipe from Reckless Abandon
- Couscous with Basil
- Roasted Cauliflower with Lemon and Herbs
The Verdict: Wow, this recipe delivers a real flavor-bomb! A tasty, tasty flavor-bomb. If you don’t like pesto or garlic, skip this recipe. But if you do, this easy treatment for fish (or chicken) is about to become a new regular in your recipe rotation.
Click on the photos to enlarge them and read the captions.
| Printable Recipe- Baked Corvina with Pesto and Tomatoes |
Baked Corvina with Pesto and Tomatoes
Recipe source: Reckless Abandon
INGREDIENTS:
DIRECTIONS:
Homemade Basil Pesto
Recipe source: Reckless Abandon
INGREDIENTS:
- 1-2 lbs fresh Corvina Sea Bass, cut into fillets
- 1/4 cup Pesto - homemade (recipe below) or store bought
- 1/4 cup chopped Tomatoes
- 1 Tbsp Olive Oil
- Salt and Pepper
DIRECTIONS:
- Preheat the oven to 400° F. Cut the sea bass fillet(s) into 4-5 ounce portions and place on a parchment paper lined baking sheet. Sprinkle with salt and pepper.
- Spoon 1-2 tablespoons of pesto on each fish portion. Spread the pesto evenly over the fish.
- Bake the fish for about 15 minutes (10 minutes per 1 inch thickness) at 400 degrees or until the fish flakes and is cooked through.
- While the fish is baking, chop the tomatoes, drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Give it a good stir and set it aside.
- When the fish is done, garnish with tomatoes and serve immediately.
Homemade Basil Pesto
- 2 handfuls (about 2 cups packed) fresh basil leaves
- 2-3 cloves garlic
- 1/4 cup whole pine nuts
- 3/4 cup extra virgin olive oil
- 1 lemon, juiced
- 1/2 cup shredded parmesan cheese
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
- Place all ingredients in a food processor and pulse until pesto is fully blended. Taste and adjust salt and pepper as needed.
Baked Corvina with Pesto and Tomatoes, Couscous with Basil, and Roasted Cauliflower
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