Broiled Chilean Sea Bass with Pesto Zucchini Noodles

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.

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:

• 1.5 lb Chilean sea bass
• 1/2 lemon
• 1 tbsp Kasandrinos extra virgin olive oil
• 1/2 tsp dried thyme
• 1/4 tsp dried marjoram
• 1/4 tsp dried parsley
• salt & pepper to taste

For the Pesto Zucchini Noodles:

• 2-3 large zucchini spiralized
• 2 packed cups basil leaves
• 2 garlic cloves
• 1/4 cup pine nuts
• 2/3 cup Kasandrinos extra virgin olive oil
• 1/2 cup grass-fed parmesan cheese (optional)
• salt & pepper to taste

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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