Chilean Sea Bass with Basil Pesto
2 lb Chilean sea bass, or another white fish fillet of your choice
extra virgin olive oil
kosher salt and black pepper
1 tsp Red pepper flakes
¼ cup basil pesto
1 cup grape tomatoes, halved (optional)
Heat the oven to 425 degrees F and position a rack in the middle.
Put the fish in a large lightly oiled baking pan. Drizzle the top of the fish with extra virgin olive oil and season with kosher salt, black pepper, and red pepper flakes. Cover the baking pan tightly with foil.
Bake, covered, in the heated oven for 12 to 15 minutes or until the fish is cooked through and flakes easily.
Heat a grill pan over medium-high heat and add the halved lemons, flesh side down. Grill briefly until the lemons soften and char a bit (about 2 minutes or so). Remove from heat and set aside.
When the fish is ready, remove it from the oven and uncover. Immediately squeeze one of the grilled lemons all over the fish then spread the basil pesto on top.
If using, toss the grape tomatoes with a dash of salt and some extra virgin olive oil and arrange over the fish as a garnish. Serve immediately with the remaining lemon.