Meaty sea bass fillets are grilled to perfection, drizzled with pesto sauce and served with new potatoes and portabello mushrooms. A delicious dinner any day of the week.
The sea bass fillets can also be barbecued.
This was quite good despite my inability to follow directions. Left out the mushrooms due to the Mrs.'s faulty taste buds but other than that (and the addition of julienned red bell pepper) used the same ingredients though did not measure anything. I did not catch to add the pesto after cooking and I think I lost a lot of the flavor in the oven. I did marinate the fish in salt water for a couple hours and that flavor took nicely. The chili oil was HOT HOT before cooking but left only a slight - super slight - hint of it afterward. The fish texture was marvelous and the brine seemed to extract much of the fishiness from it leaving it smooth and buttery. Oh did not use any butter but added a little sesame oil to the potatoes but still my wife swore the entire dish had a wonderful buttery flavor. I expected something much more pungent but it was still quite nice never-the-less. - 25 Jun 2008 (Review from Allrecipes US | Canada)
Could not find Chervil, so eliminated it - also only used pesto sauce on veggies, because Sea Bass was fresh caught, and didn't want to change the flavor. Excellent. - 03 Jun 2009 (Review from Allrecipes US | Canada)
Excellent recipe - but you must use Chervil -- I found at Meijers with other herbs - i.e.thyme, etc.- Gave it a very nice flavor -- I also added 3 garlic cloves to the onion/mushroom mixture -a nd when they are softened, add the new potatoes ( but cut them up first) --Two other things - be generous with the Chili Oil - I brushed it on generously - bth sides - and don't worry - it gives no heat after cooking. Just a nice gentle kick - and make sure you warm the pesto before scooping over the fish. Great recipe and we'll definitely make again. - 14 Nov 2010 (Review from Allrecipes US | Canada)