Mediterranean Sea Bass
2 lbs sea bass or red snapper fillets
1/3 cup extra-virgin olive oil
1 lemon, juiced
4 garlic cloves, minced
2 tsp kosher salt
1 tsp ground black pepper
1/2 cup chopped fresh basil
1 lemon, cut in wedges
1 red onion, cut in wedges
1 can artichoke hearts, drained and halved
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives
Basil leaves, for garnish
Preheat oven to 400°F.
Place fish fillets on a parchment lined baking tray.
In a medium bowl, whisk together the oil, lemon juice, garlic, salt and pepper and basil to form a rough pesto.
Spoon the pesto over the fish fillets. Place the lemon and onions around the outer edges of the fish. Sprinkle the artichoke hearts, cherry tomatoes and olives on top of the fish fillets.
Bake in the oven for about 15 minutes, until the fish is flaky and the thickest part of the fillet is opaque.
Serve hot with roasted potatoes or white rice.
