with Roasted Veggies and Lemony Pesto Drizzle
Fresh and hearty, this crispy-topped fish dinner is hearty and fresh at the same time. Roasted broccolini, squash and red onions are the perfect side and a fresh lemony drizzle brings it all together!
Allergens
Utensils
Tags
Sea Bass
280 g
Red Onion
1 unit(s)
Butternut Squash, cubes
170 g
Panko Breadcrumbs
0.25 cup
Basil Pesto
0.25 cup
Garlic Salt
1 tsp
Lemon
1 unit(s)
Broccolini
340 g
Mayonnaise
2 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Oil
0.75 tbsp
- Peel, then cut onion into 1-inch pieces.
- Trim ends off broccolini, then halve any larger stalks lengthwise. Leave thinner stalks whole.
- Add broccolini and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Add pesto, mayo and lemon zest to a small bowl, then stir to combine. (NOTE: This is your pesto mayo.)
- Reserve half the pesto mayo in another small bowl. Set aside.
- Add onions, squash and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet.
- Season with 1/2 tsp (1 tsp) garlic salt and pepper, then toss to combine.
- Roast veggies in the middle of the oven, 10-11 min.
- Flip veggies, then add broccolini to the other side of the baking sheet. Return to the middle of the oven.
- Continue roasting until all veggies are tender, 10-11 min.
- Meanwhile, heat a medium non-stick pan over medium-high heat.
- Add 2 tsp (4 tsp) oil, then panko. Toast, stirring often, until golden-brown, 2-3 min.
- Transfer toasted panko to a shallow dish.
- Season with salt and pepper, then toss to combine. Set aside.
- Pat sea bass dry with paper towels. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- Arrange on an unlined baking sheet.
- Spread pesto mayo from one of the small bowls over tops of sea bass.
- Sprinkle with toasted panko, pressing gently to adhere.
- Roast in the top of the oven until sea bass is cooked through, 8-11 min.**
- Add 1 tsp (2 tsp) lemon juice to the other small bowl with reserved pesto mayo.
- Whisk to combine. Set aside.
- Divide roasted veggies and panko-topped sea bass between plates.
- Drizzle veggies with lemony pesto drizzle.
- Squeeze a lemon wedge over top, if desired.
430
kcal
Calories
27
g
Fat
4
g
Saturated Fat
31
g
Carbohydrate
9
g
Sugar
6
g
Dietary Fiber
24
g
Protein
50
mg
Cholesterol
1130
mg
Sodium
2
g
Trans Fat
1050
mg
Potassium
125
mg
Calcium
2
mg
Iron
made with a food processor
