Why You’ll Love this Pesto Tomato Crusted Chilean Sea Bass
If you’re looking for a dish that’ll impress without the stress, this Pesto Tomato Crusted Chilean Sea Bass is your new best friend. The combination of sundried tomatoes and pesto creates a Mediterranean flavor explosion that elevates this already buttery fish to restaurant-quality status.
I love how the creamy mayo binds everything together, forming a gorgeous crust that keeps the fish moist while baking.
And can we talk about the simplicity? Just mix, top, and bake—dinner’s ready in under 20 minutes. Perfect for those nights when you want something sophisticated but don’t have hours to spend in the kitchen.
What Ingredients are in Pesto Tomato Crusted Chilean Sea Bass?
This gorgeous dish might look complicated, but its ingredient list is surprisingly straightforward. The star of the show is obviously the Chilean sea bass—that buttery, flaky fish that practically melts in your mouth. When paired with the Mediterranean-inspired crust, it creates a combination that’s both elegant and accessible.
The beauty of this recipe lies in how these simple ingredients transform into something that tastes like it came from a high-end restaurant.
- 16 ounces Chilean sea bass
- 6 sundried tomatoes, chopped
- 1 green onion, chopped
- 1/4 cup pesto sauce
- 3 tablespoons mayonnaise
- 2 tablespoons olive oil
- Salt and pepper to taste
When shopping for this recipe, quality really matters, especially with the fish. Look for sustainably caught Chilean sea bass if possible—it’s not only better for the environment but often tastes better too.
For the pesto, you can certainly use store-bought for convenience, but if you happen to have fresh basil on hand, homemade pesto would take this dish to another level. The sundried tomatoes provide that intense umami flavor that balances perfectly with the richness of the fish, while the mayonnaise might seem like an unusual addition but it’s the secret to that perfect golden crust.
Trust me on this one.
How to Make this Pesto Tomato Crusted Chilean Sea Bass
Making this elegant Chilean sea bass dish is surprisingly simple, and I’m convinced it’s the perfect way to impress dinner guests without breaking a sweat. Start by preheating your oven to 375°F—this is the sweet spot for getting that perfectly cooked fish with a golden crust.
While the oven heats up, mix together your topping in a large bowl: 6 chopped sundried tomatoes, 1 chopped green onion, 1/4 cup pesto sauce, 3 tablespoons mayonnaise, and 2 tablespoons olive oil. This mixture creates a savory blanket that will protect our delicate fish while infusing it with Mediterranean flavors.
Next comes the fish preparation, which couldn’t be easier. Drizzle a little olive oil on your baking sheet—just enough to prevent sticking, not enough to create a pool. Place your 16 ounces of Chilean sea bass on the prepared sheet, then generously spread that gorgeous pesto-tomato mixture on top of the fish. Don’t be shy here; you want to create a substantial crust that will keep all that moisture locked inside the fish.
Season with salt and pepper to taste, remembering that the sundried tomatoes and pesto already bring plenty of flavor to the party. For perfectly consistent mixing of your crust ingredients, a heavy duty mixer will ensure everything blends evenly without overworking the delicate components.
Into the oven it goes for about 12 to 15 minutes. This is where a meat thermometer becomes your best friend—you’re looking for an internal temperature of 145°F, which is the sweet spot where the fish is fully cooked but still incredibly moist.
The fish will continue cooking slightly after you remove it from the oven, so I tend to pull mine out right when it hits that temperature mark. Let it rest for just a minute before serving.
What’s truly magical about this recipe is how that topping transforms in the oven, becoming a gorgeous crust that complements the buttery texture of the sea bass. If you enjoy making dishes like this regularly, investing in a premium stand mixer can make preparing the pesto and other components much more efficient. Who knew something so impressive could be so wonderfully straightforward to prepare?
Pesto Tomato Crusted Chilean Sea Bass Substitutions and Variations
While Chilean sea bass creates a stunning centerpiece for this recipe, you’ve got plenty of delicious alternatives that’ll work beautifully with our pesto-tomato crust.
Try substituting halibut, cod, or even mahi-mahi for a more budget-friendly option with similar texture.
Not a fish fan? This topping works wonderfully with chicken breasts too – just adjust your cooking time accordingly.
For the pesto, you can experiment with different herbs like cilantro or arugula instead of traditional basil.
And if sundried tomatoes aren’t your thing, roasted red peppers make a fabulous swap.
Dairy-free? Replace the mayonnaise with avocado for a creamy alternative that’s just as rich.
What to Serve with Pesto Tomato Crusted Chilean Sea Bass
Three perfect side dishes can transform your Pesto Tomato Crusted Chilean Sea Bass from a simple entrée into a restaurant-worthy feast.
I’m thinking a creamy risotto with parmesan makes an ideal base, soaking up those herby tomato juices that escape the fish. For something lighter, roasted asparagus with lemon zest balances the rich flavors beautifully.
And don’t forget a crisp white wine butter sauce drizzled over everything—just a touch of acidity to cut through the richness.
Want extra color? A quick arugula salad with shaved fennel brings peppery brightness that contrasts with your succulent bass.
Hungry yet?
Final Thoughts
This Chilean Sea Bass with pesto tomato crust isn’t just a meal—it’s a culinary revelation that’s surprisingly achievable in your own kitchen.
The combination of sundried tomatoes, fresh green onions, and rich pesto creates a Mediterranean masterpiece that’ll impress even the most discerning guests.
I’m always amazed at how quickly this dish comes together, ready in under 20 minutes from start to finish.
The fish turns out perfectly flaky, with that crisp, flavorful topping that balances the mild bass.
Don’t you love recipes that seem fancy but are secretly simple? This one’s definitely going in your regular rotation.
Just like with a perfect prime rib roast, allowing your seasoned fish to rest before serving will enhance the flavors and juiciness of the final dish.
If you enjoy seafood dishes, you might also appreciate trying a savory marinade with soy sauce and honey for a delightful flavor contrast.
