INGREDIENTS
4 wild chilean sea bass fillets, about 2 lbs.
Kosher salt
Freshly ground black pepper
2 c. baby spinach
1/2 c. fresh parsley, chopped, plus more for garnish
1 clove garlic, smashed
1/4 c. walnuts, chopped
2 tsp. fresh lemon juice
Extra-virgin olive oil
1 avocado, pitted
1 lb. asparagus, ends trimmed
2 lemons, cut in half
Flaky sea salt
DIRECTIONS
- Season sea bass with kosher salt and pepper; set aside.
- In the bowl of a food processor, add spinach, parsley, garlic, walnuts, lemon juice, 1/4 cup olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Pulse 2 to 3 times. Add avocado and pulse until the sauce is well blended but still maintaining some texture.
- Preheat a large cast-iron skillet over high heat. Heat 1 tablespoon olive oil until very hot and almost smoking. Sear sea bass on each side for 3 minutes. Transfer to a plate and let rest for a minute.
- Meanwhile, return cast-iron skillet to medium-high heat. Add 1 teaspoon olive oil, asparagus, and 1/2 teaspoon kosher salt. Sauté for 5 minutes, then transfer asparagus to a plate for serving. Place lemons cut side down in the skillet, turn heat to high, and sear for 1 minute.
- Serve sea bass on bed of asparagus and top with pesto and seared lemon. Garnish with parsley and sprinkle of sea salt.
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DL::JG
