Baked Bass with Herb Pesto

This baked bass recipe combines the clean, mild flavor of the fish with the bright, herbaceous notes of homemade pesto. Inspired by the Northeast’s appreciation for fresh, seasonal ingredients, this dish is a refined yet approachable option for those who enjoy the simple pleasures of well-prepared fish.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes

Ingredients

  • 4 bass fillets
  • 1/2 cup basil pesto (homemade recipe below)
  • 1 lemon, sliced
  • Salt and black pepper to taste
  • 1 tbsp olive oil

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Brush the bass fillets with olive oil and season with salt and black pepper.
  3. Spread a thin layer of pesto over each fillet and top with lemon slices.
  4. Bake for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
  5. Serve with a fresh garden salad or roasted potatoes.

Homemade Basil Pesto

Making your own basil pesto adds a fresh, vibrant flavor to this dish. Here’s how to prepare it:

Ingredients

  • 2 cups fresh basil leaves (garden or locally grown)
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup pine nuts
  • 2 garlic cloves
  • 1/2 cup olive oil
  • Salt and black pepper to taste

Instructions

  1. Combine basil, Parmesan cheese, pine nuts, and garlic in a food processor. Pulse until coarsely chopped.
  2. With the processor running, slowly add olive oil until the mixture is smooth.
  3. Season with salt and black pepper to taste.
  4. Use immediately or store in an airtight container in the refrigerator for up to one week.
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