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Bass with Tomato Pesto

  • 4servings
  • 20minutes
  • 475calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, E
MineralsCopper, Natrium, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/3 cup(s) sun-dried tomatoes , drained

  2. 1/4 cup(s) roasted almonds

  3. 2 tablespoon(s) olive oil

  4. 1 teaspoon(s) olive oil

  5. teaspoon(s) pepper , divided

  6. teaspoon(s) salt , divided

  7. 1 cup(s) quick-cooking polenta

  8. 2 cup(s) (1 %) low-fat milk

  9. 3 cup(s) water

  10. 4 (6 ounces each) fillets black sea bass

  11. 9 ounce(s) microwave-in-bag spinach

  12. 2 tablespoon(s) finely chopped fresh basil

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees F. In food processor with knife blade, pulse tomatoes, almonds, 2 tablespoons oil, and 1/4 teaspoon pepper until coarsely ground.

  2. In large glass bowl, whisk polenta, milk, 1/2 teaspoon salt, and water. Microwave on High 4 minutes. Whisk; cook 7 minutes or until very thick.

  3. Meanwhile, in jelly-roll pan, rub fish with 1 teaspoon oil. Sprinkle with 1/8 teaspoon each salt and pepper. Roast 8 to 10 minutes or until just opaque throughout. Cook spinach as label directs.

  4. Stir basil and fish juices into pesto. Whisk polenta; place on plates with spinach and fish. Top with pesto.

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