Orange and Fennel Sea Bass with Pesto
A light and delicate fish complimented by citrus, sweet fennel, and a healthy oil-free pesto. This meal is an excellent source of protein, omega-3 fatty acids, and vitamin D.
Ingredients
Pesto
- 1 cup Green Peas
- 25 Basil Leaves (33g)
- 1 Tbsp Walnut Pieces (can sub pine nuts)
- 1 Tbsp Nutritional Yeast
- 1 Clove Garlic (1 tsp minced)
- 1 Tsp Lemon Juice
- 1/3 Tsp Salt
Sea Bass
- 12 Ounces Sea Bass
- 1 Tsp Fennel Seeds
- 1/4 Tsp Salt
- 1 Pinch Black Pepper
- 1/2 Cup Orange Juice
Additional Toppings
- 1 Bulb Fennel, Diced (140g)
- 1/2 Tbsp Balsamic Vinegar
- 1/4 Cup Red Onion, Diced
- 1 Large Orange, Peeled and Separated
- 1 Pine Nuts (for garnish, optional)
Instructions
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Marinade the sea bass in orange juice for at least 30 minutes.
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Meanwhile, prepare the pesto by adding all pesto ingredients to a food processor or blender and blending until smooth.
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Then start heating a large skillet on medium heat on the stove. Add the diced fennel and cook for approximately 15-20 minutes or until golden and tender. Add the balsamic vinegar and set aside.
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Prepare your sea bass by removing it from marinade and adding salt, pepper, and fennel seeds. Lightly spray a second skillet with coconut oil and heat on medium-high heat. Add the sea bass filets to the skillet. Cook for 3 minutes then flip the filets and cook for 2 additional minutes.
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Dish up your meal by adding cooked fennel to the bottom of the plate, followed by orange slices, pesto, and sea bass. Finally, top the dish with diced red onion and pine nuts. Enjoy!
Notes
- The sea bass and toppings are also excellent served cold on top of a bed of mixed greens.
Nutrition Facts (Per Serving)
- Calories: 258
- Fat: 5g
- Carbs: 22g
- Sugar: 10g
- Protein: 32g
