- 6 ServingsServings
- Extra virgin olive oil
- Salt and Pepper
- 4 6-ounce skinless Striped Bass or your favorite fish filets (about 1 inch thick)
Green Olive Pesto
- 1/2 cup slivered almonds, toasted
- 1 cup green olives, pitted
- 3 cloves garlic
- 2 tablespoon orange zest
- 1/2 cup golden raisins
- 1/2 cup extra virgin olive oil
- 1/4 tablespoon chopped mint
- 3 tablespoon red wine vinegar
For the Pesto:
Place all of the ingredients in a food processor or blender and process until thick and somewhat chunky. The pesto can be made up to 3 days ahead of serving and can be stored, covered, in the refrigerator.
Preheat oven to 400F.
Season the filets with salt and pepper on both sides. Line a baking sheet with parchment paper.
Place a medium sauté pan that is lightly coated with olive oil over medium high heat.
Place the fish filets, presentation side down into the pan (the side that did not have skin on it looks smoother and prettier). Brown the fish on the presentation side for about 5-7 minutes until it is dark brown and crispy. Transfer the fish to the prepared baking sheet and roast in the oven for 10-15 minutes until cooked through, but not dry.
Serve the fish at room temperature or hot with the pesto dolloped on top. Place extra pesto on the side. Nice accompaniments would be roasted potatoes and grilled lettuce.