Seabass with Pistachio Pesto Crust

A beautiful restaurant in the tiny harbour town in Cavtat, Croatia was the inspiration for Samantha Hadadi to create this recipe. Now it always makes me think of yachts and azure blue skies.

Nutrition Facts

Servings 2


Amount Per Serving
Calories 448
% Daily Value *
Total Fat 10g16%
Sodium 132mg6%
Total Carbohydrate 39g13%
Dietary Fiber 17g68%
Sugars 5g
Protein 31g62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Prep Time20 mins
Total Time35 mins
Yields2 Servings
Ingredients
 10 Broccoli spears to serve
 2 cups Fresh basil
 2 Garlic cloves
 2 Lemon slices
 1 tbsp Nutritional yeast/or 4tbsp parmesan
 ¼ cup Pistachio shelled
 2 Sea bass fillets
Method
1

Preheat oven to 200C. Start by making your pesto by blending together the ingredients until you reach the texture you desire. Set aside.

2

Lay your fish on a lined baking tray. If you want to add the breadcrumbs, stir into the pesto. If not, simply omit! Spoon the pesto over your sea bass, spreading to cover the entire fillet. Lay the lemon slices over each fillet, then bake for 10-12 minutes, or until the crust has firmed and the fish is cooked through. Serve with your choice of veggies and