| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 405 | 30g | 5g | 5g |
| sugars | fibre | protein | salt |
| 1g | 2g | 28g | 0.8g |
There’s so much to admire about this fulfilling, light and mouth-watering Grilled Sea Bass with Lemon Verbena Pesto. Born out of my California-inspired culinary experiments, this harmonious seafood dish combines the hearty comfort of grilled sea bass with the zingy freshness of homemade lemon verbena pesto, making it one of my absolute favourites.
Invigorating Flavors of the Golden State
Being raised in California, I’ve always valued the importance of fusing together the healthy and the hearty, the adventurous and the comforting. And nothing reflects this eclectic fusion better than the luscious yet lightweight Grilled Sea Bass with Lemon Verbena Pesto.
The dish goes a notch higher by using the fresh produce California is so renowned for, starting with the star of the dish- the sea bass itself. This brings in a delightful chunkiness to your palate, offering not only a pleasing texture but also a bounty of health benefits. Sea bass is a source of high-quality protein, healthy fats, and a variety of vitamins and minerals, including vitamin D and iodine.
Celebrating the Health-Focused West Coast
And then there’s the lemon verbena pesto. A pure riot of flavors and health that takes this dish to a whole new level. The pesto, being a sophisticated blend of lemon verbena, basil, parsley, garlic, delectable pine nuts, Parmesan cheese, and the ever-healthy olive oil, mirrors the vibrant ethos of the West Coast.
The citrusy and herbaceous notes of the lemon verbena, in particular, lend an interesting twist to the dish. Lemon verbena, apart from being a taste-enhancer of high esteem, is known for its anti-inflammatory and digestive health benefits, thus amplifying the health quotient of the dish.
This beautifully charred seafood delight pairs extremely well with a crisp, white wine like California Chardonnay, a simple Tuscan White Bean Salad or a refreshing Arugula, Peach, and Fresh Mozzarella Salad. It’s a recipe that is easy to make and presents beautifully on the dinner table, perfect for a wholesome family dinner or a summer cookout.
To sum it up, the Grilled Sea Bass with Lemon Verbena Pesto represents a joyous and balanced blend of fresh, health-conscious ingredients coming together to bring out the classic American comforts-cum-West Coast freshness to the plate.
What You’ll Need
- 6 sea bass fillets
- Salt and pepper to taste
- 3 tablespoons olive oil
- 2 lemons, zest and juice
For the Lemon Verbena Pesto:
- 2 cups lemon verbena leaves
- 1/2 cup fresh basil leaves
- 1/2 cup fresh parsley leaves
- 2 garlic cloves
- 1/2 cup pine nuts
- 1/2 cup freshly grated Parmesan cheese
- 1 cup extra-virgin olive oil
- Salt and pepper to taste
Method
Step One
Begin by preheating your grill to medium-high heat.
Step Two
While the grill preheats, season your sea bass fillets with salt and pepper to taste. Drizzle the fillets with 3 tablespoons of olive oil and the zest and juice from 2 lemons. Let the fish marinate in the lemon and oil mixture for about 15-20 minutes.
Step Three
As the fish marinates, you can begin making the Lemon Verbena Pesto. Start by adding to a food processor 2 cups of lemon verbena leaves, 1/2 cup of fresh basil leaves, 1/2 cup of fresh parsley leaves, 2 garlic cloves, 1/2 cup of pine nuts, and 1/2 cup of freshly grated Parmesan cheese.
Step Four
Pulse the ingredients in the food processor until they’re coarsely chopped. Then, while the food processor is running, gradually add in 1 cup of extra-virgin olive oil. Continue to process the mixture until it becomes a smooth paste.
Step Five
Transfer the pesto to a bowl and season it with salt and pepper to taste. Set the pesto aside.
Step Six
Once the grill is hot, grill the sea bass fillets flesh-side down for about 4-5 minutes. Then, flip the fillets and cook them for an additional 4-5 minutes, or until the fish is cooked through and easily flakes with a fork.
Step Seven
Remove the grilled fillets from the grill and serve them topped with the Lemon Verbena Pesto. Enjoy!
