Broiled Chilean Sea Bass with Pesto Zucchini Noodles

broiled chilean sea bass 3

After indulging in lots of food for Thanksgiving (and having leftover pie for two days & grain-free pizza on Sunday), I wanted to reset this week and eat light meals. So I started my week with Broiled Chilean Sea Bass with Pesto Zucchini Noodles. Chilean sea bass is one of my favorite fish because it has a thicker texture and mild taste. I love love love pesto sauce and haven’t made it in a while so I thought what better way to make my veggies more crave-able than to make some zucchini noodles topped with pesto sauce! I actually used pre-spiralized zucchini noodles that I bought from Iavarone (2 packs).

If you can’t find pre-spiralized zucchini noodles, you can get a spiralizer and make them yourself! There are many varities of spiralizers ranging from low priced to high priced. This one is on the pricey end, but is easy to use and convenient and would make a great Christmas gift too! Here is one that is more budget-friendly. And this is the olive oil that I use.

Easy- ****
Fast- ****
Spicy- no

Broiled Chilean Sea Bass with Pesto Zucchini Noodles
Print Recipe
Servings Prep Time
4 people 7 minutes
Cook Time
35 minutes
Servings Prep Time
4 people 7 minutes
Cook Time
35 minutes
Broiled Chilean Sea Bass with Pesto Zucchini Noodles
Print Recipe
Servings Prep Time
4 people 7 minutes
Cook Time
35 minutes
Servings Prep Time
4 people 7 minutes
Cook Time
35 minutes
Ingredients
For the Sea Bass:
For the Pesto Zucchini Noodles:
Servings: people
Instructions
  1. Pre-heat broiler to low
  2. Line a baking sheet with parchment paper
  3. Place Chilean sea bass on baking sheet & squeeze lemon over the fish
  4. Pour olive oil over fish & spread with (clean) fingers
  5. Sprinkle thyme, marjoram, parsley, salt & pepper over fish
  6. Broil on low for 30-35 minutes
  7. While the fish is cooking make your pesto & zucchini noodles
  8. Heat a skillet over medium/high heat with some olive oil
  9. Add in spiralized zucchini & saute until al dente
  10. Remove zucchini from pan with a slotted spoon to get rid of the excess water & transfer to a bowl
  11. Add basil, garlic cloves, pine nuts, 2/3 cup olive oil, cheese (if using), salt and pepper to food processor & blend until creamy & smooth
  12. Pour pesto sauce onto zucchini noodles & mix together
  13. Serve the Chilean sea bass with a slice of lemon & pesto zucchini noodles
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Hey you! My name is Jill and I'm a Nutritional Therapy Consultant. Since discovering paleo back in 2012, nutrition/wellness/fitness have become my passions. I used to be a cigarette smoker, fast food eater, and completely sedentary party girl. So, trust me, I've been there. I get it. I know change is hard. That's what I'm here for- to help you change your lifestyle & feel the best you possibly can!
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