Pesto Glazed Sea Bass

Pesto Glazed Sea Bass
By Chef Shaike Korlansky Owner of Shaike’s Kosher Catering &
Creative Culinary Designer Diane Glanz  |  
Photography by Kapture-photo

Serves 10

Ingredients:

  • 5 lbs. sea bass
  • 1/4 tsp. garlic powder
  • 1/4 tsp. ginger powder
  • Vegetable oil in frying pan (1 inch high) 
  • Salt and pepper to taste

 

Preparation:

  1. Pre-heat oven to 350°.
  2. In a frying pan, pour and heat approximately one inch of oil, then sear the sea bass long enough to brown.
  3. Move fish to oven and bake for ten minutes.
  4. Garnish fish with fried leeks and crispy carrots.

        

FRIED LEEKS AND CRISPY CARROT GARNISH

Ingredients:

  •   Leeks sliced julienne style (very fine)
  •   Carrots sliced julienne style
  •   Mixture of 5 oz. potato flour and 5 oz. potato starch
  •   Vegetable oil

Preparation:

  1. Add oil to frying pan on high heat.
  2. Dip vegetables into flour mixture.
  3. Add julienned carrots and leeks, and cook until brown.
  4. Drain and garnish fish.

 

PESTO SAUCE

Ingredients:

  • Two bunches of fresh basil leaves
  • 8 oz. of olive oil
  • 5 oz. of walnuts
  • 1 clove garlic
  • salt and pepper to taste

Preparation:

  1. Place all ingredients in blender. 
  2. Mix until sauce is smooth. 
  3. Serve along with fish.