Chilean Sea Bass

Pre-heat oven to 350 degrees

Prep time: 30 minutes

Serves: 4

Ingredients:

4 pieces of thick cut, skinless Chilean sea bass fillets, 6 oz. each

For the Pesto

Fresh Pesto

1 tablespoon extra virgin olive oil

4 cups fresh arugula, rinsed and dried

1 cup shredded Parmesan or pecorino cheese

1 cup pine nuts

½ cup extra virgin olive oil

1 clove of minced garlic

juice of 1 lemon

1 teaspoon kosher salt

2 tablespoons fresh cracked black pepper

Directions:

Massage a small amount of olive oil on the fish fillets- season all sides with salt and pepper- set aside.

Place all of the remaining ingredients in a food processor and blend until smooth. Taste the pesto and adjust for seasoning. The pesto should be thick- add enough cheese to achieve the required consistency.

Place the Chilean sea bass on a greased cookie sheet.

Carefully apply a ½ inch layer of the arugula pesto mixture on the fish.

Place in a 350 degree oven and bake for 10-12 minutes- until the pesto coating caramelizes and begins to turn golden brown.

Serve with lemon wedges.