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Here another variation of the sea bass, basil and tomato theme: Fillets of Chilean sea bass, covered with a crust made from pesto and bread crumbs in a simple tomato sauce based on tomato or vegetable juice. It was meant as a quick Saturday night dinner and turned out to be a great success.
I usually don't use prepared food or convenience food items as main ingredients in the recipes I publish, but this dish turned out so well, that I felt it is worth an exception.
- 4 sea bass fillets, 4 oz / 120g each
- ca. 5 tbsp breadcrumbs
- ca. 5 tbsp Pesto (commercially prepared is fine)
- ¼ cup finely chopped onion
- 1 tbsp olive oil
- 1 clove garlic, finely chopped
- 1 ½ cup / 350ml tomato juice
- ½ cup / 125ml red wine
- 4 tbsp grated Parmesan cheese
- ¼ cup / 60ml heavy whipping cream
- salt and pepper to taste
- Combine pesto and bread crumbs and mix until you have a smooth paste. Add a bit of olive oil if necessary.
- Place oven-proof pan over low heat. Add olive oil and onions. Cook until the onions are soft but do not brown. Add garlic, cook for a few more minutes.
- Add tomato juice and red wine. Turn up heat and reduce to about one third of the original volume.
- In the meanwhile, cover the sea bass fillets with the pesto and breadcrumb paste, then put one tbsp of grated Parmesan cheese on
top of each fillet.
- Place sea bass fillets in the pan with the tomato sauce.
Place pan under broiler and cook until the Parmesan cheese and the crust start to brown lightly, ca. 5-7 minutes.
- With a large spatula, carefully remove fillets from pan . Whisk in the heavy whipping cream. Adjust seasoning with salt and pepper
- Serve the fillets in the sauce on preheated plates. Use a few fresh basil leaves as garnish
Preparation time, ca. 45 minutes
Yields 4 servings
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