Sea Bass with Walnut Pesto
Sea Bass with Walnut Pesto From Theresa James' Kitchen A rich repast made richer for health with High Phenolic EVOO Serves 4
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Cooking tools:
- Oven
- Baking dish
- Baking sheet
- Saucepan
- Food processor
- Blender
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Grater
- Spoon
- Spatula
- Mixing bowl
- Kettle
- Plate
- Serving platter
Ingredients
- 4 sea bass fillets( boneless)
- 2 tablespoons High Phenolic Olive Oil
- 2 shallots medium finely chopped
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1 teaspoon oregano (grown widely throughout Greece)
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- 1/4 cup dry white wine
- 1 tablespoon butter.
- 1/4 cup walnuts
- 3 cloves garlic crushed
- 1/4 cup parsley
- 2 tablespoons dry packed sun dried tomatoes, chopped
- 1 tablespoon white wine vinegar
- 2 tablespoons Parmesan cheese
- 1/4 teaspoon fresh chilli pepper minced
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