Baked Pesto Sea Bass with Blistered Tomatoes

ingredients;

1 Lb Fresh Chilean Sea Bass ( about a 1/2 Lb per person or less if desired)

1/4 cup store purchased Pesto ( I use Costco’s brand, it is excellent)

1/2 cup cherry tomatoes / or 4 small vine ripe tomatoes quartered

1 Tbsp Basil or Italian herb infused Olive Oil

Preheat oven to 400 degrees

Rinse and dry the fish with a paper towel then place on a small Baking sheet lined with parchment paper. With the skin side down, spread the Pesto evenly over the flesh side of the fish. Place into the oven for 15-20 minutes ( depending on thickness of fish) or until internal temp reads 135 degrees. Fish will continue to cook after you remove from oven.

Meanwhile in a small skillet add the herbed oil and heat to medium hot. Add tomatoes and toss til coated in oil and blistered. Plate the fish over mashed potatoes or rice and pour the tomatoes over the fish.