Chilean Sea Bass with Spinach-Avocado Pesto

• Gluten free
• Paleo

• Seafood

  • 4 pieces Chilean sea bass, wild

• Produce

  • 1 lb Asparagus
  • 1 Avocado, pitted
  • 2 cup Baby spinach
  • 1 clove Garlic
  • 2 Lemons
  • 1/2 cup Parsley, fresh

• Condiments

  • 2 tsp Lemon juice, fresh

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt
  • 1 Sea salt, flaky

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 cup Walnuts

Found on delish.com

Ingredients

• 4 pieces (about 2 lbs.) wild chilean sea bass
• kosher salt
• Freshly ground black pepper
• 2 c. baby spinach
• 1/2 c. fresh parsley, chopped, plus more for garnish
• 1 clove of garlic, smashed
• 1/4 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, 1/4 cup olive oil, 1/2 tsp salt and 1/4 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 1/2 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.