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Chilean Sea Bass with Spinach-Avocado Pesto

Total Time: 30 min

Prep: 5 min

Level: Easy

Yield: 4 Servings

Ingredients

* 4 pieces (about 2 lbs.) wild Chilean sea bass

* kosher salt

* Freshly ground black pepper

* 2 c. baby spinach

* ½ c. fresh parsley, chopped, plus more for garnish

* 1 clove of garlic, smashed

* ¼ c. walnuts, chopped

* 2 tsp. fresh lemon juice

* Extra-virgin olive oil

* 1 avocado, pitted

* 1 lb. asparagus, ends trimmed

* 2 lemons, cut in half

* Flaky sea salt

Directions

Season sea bass with salt and pepper; set aside.

In the bowl of a food processor, add spinach, parsley, garlic, walnuts, lemon juice, ¼ cup olive oil, ½ tsp. salt and ¼ tsp. pepper. Pulse 2 to 3 times. Add avocado and pulse until well blended but the sauce still maintains some texture.

Preheat a large cast iron skillet over high heat. Heat 1 tablespoon olive oil until very hot and almost smoking. Sear sea bass on each side for 3 minutes. Transfer to a plate and let it rest for a minute.

Meanwhile, return cast iron skillet to medium-high heat. Add 1 tsp. olive oil, asparagus and ½ tsp. salt. Sauté for 5 minutes, transfer to a plate for serving. Place lemons cut side down in the skillet, turn heat to high and sear lemon for 1 minute.

Serve sea bass on bed of asparagus and top with pesto and seared lemon. Garnish with parsley and sprinkle of sea salt.

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