Sea Bass with Spinach Pesto
1 lb Sea Bass fillets cut into ½ inch thick pieces
4 tablespoons butter
Spinach pesto, recipe below
1/2 cup Flour
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
Mix the flour and seasonings together. Coat the fish fillets in the flour mixture. Melt the butter in a large heavy skillet. Place the coated fillets in the butter and cook for 3-4 minutes per side. Cover each fillet with several tablespoons of spinach pesto and heat for 2 or 3 minutes.
2 cups lightly packed baby spinach leaves (about 2 ounces)
1/4 cup pine-pignoli (or any nuts) nuts, toasted
2 tablespoons fresh lemon juice
1 to 2 teaspoons grated lemon peel
1/3 cup plus 2 teaspoons olive oil
Salt and freshly ground black pepper
1/3 cup freshly grated Parmesan
Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse.
Stir in the Parmesan. Season the pesto with salt and pepper, to taste.
Tomato Mozzarella Salad
2 tomatoes, sliced into ½ inch thick slices
5-6 slices fresh mozzarella cheese, ½-inch thick
5-6 Pitted oil-cured olives
Extra-virgin olive oil
Arrange the tomato slices alternating with mozzarella slices on each serving plate. Drizzle with olive oil and top with olives.
Oven Roasted Asparagus
1 bunch asparagus
Coarse sea salt to taste
Crushed black pepper to taste
!/4 teaspoons roasted garlic powder
1/2 cup grated Parmesan cheese
Preheat the oven to 400°F (205°C). Remove the woody ends of the asparagus spears.
Arrange the asparagus spears on a foil-lined baking sheet and coat with the olive oil. Sprinkle with salt, pepper, garlic powder, and the Parmesan cheese.
Bake until the cheese begins to brown and the spears are tender about10-12 minutes.