Sea Bass with Pancetta and Garlic Sage Pesto

This Sea Bass with Pancetta and Garlic Sage Pesto dish is for 2 or for 8. You can either keep the fillets intact or cut them in thirds or halves.

Ingredients

• 2 tablespoons fresh lemon juice
• 15-20 sage leaves
• small handful of parsley
• 3-4 cloves of garlic
• 1/4 cup walnut oil (or preferred oil)
• 1/2 teaspoon sea salt
• 4 ounces cubed pancetta
• 2 sea bass fillets, each cut in thirds (or less, depending on how many you are serving)
• sea salt and ground pepper, to taste

Share This Recipe

In a small food processor of blender, blend lemon juice, sage, parsley, garlic, oil, and salt until smooth. Set aside and refrigerate.
In a large skillet, cook pancetta cubes until crisp. Remove pancetta to a paper towel-lined plate. Set aside.
Season fish on each side lightly with salt and pepper. Use the same skillet used to cook the pancetta. Cook for about 4 minutes per side until done.
Swoosh a spoonful of the sage pesto on your plate. Add a piece of the sea bass. Sprinkle with cooked pancetta.
Enjoy!

2 tablespoons fresh lemon juice
15-20 sage leaves
small handful of parsley
3-4 cloves of garlic
1/4 cup walnut oil (or preferred oil)
1/2 teaspoon sea salt
4 ounces cubed pancetta
2 sea bass fillets, each cut in thirds (or less, depending on how many you are serving)
sea salt and ground pepper, to taste

In a small food processor of blender, blend lemon juice, sage, parsley, garlic, oil, and salt until smooth. Set aside and refrigerate.
In a large skillet, cook pancetta cubes until crisp. Remove pancetta to a paper towel-lined plate. Set aside.
Season fish on each side lightly with salt and pepper. Use the same skillet used to cook the pancetta. Cook for about 4 minutes per side until done.
Swoosh a spoonful of the sage pesto on your plate. Add a piece of the sea bass. Sprinkle with cooked pancetta.
Enjoy!

Share This Recipe