Bass with Tomato Pesto

By beanie

Bass with Tomato Pesto

Ingredients

• 1/3 cup(s) sun-dried tomatoes, drained
• 1/4 cup(s) roasted almonds
• 2 tablespoon(s) olive oil
• 1 teaspoon(s) olive oil
• 1/3 teaspoon(s) pepper, divided
• 2/3 teaspoon(s) salt, divided
• 1 cup(s) quick-cooking polenta
• 2 cup(s) (1 %) low-fat milk
• 3 cup(s) water
• 4 (6 ounces each) fillets black sea bass
• 9 ounce(s) microwave-in-bag spinach
• 2 tablespoon(s) finely chopped fresh basi

Details

Servings 4

Preparation

Step 1

Preheat oven to 450 degrees F. In food processor with knife blade, pulse tomatoes, almonds, 2 tablespoons oil, and 1/4 teaspoon pepper until coarsely ground.
In large glass bowl, whisk polenta, milk, 1/2 teaspoon salt, and water. Microwave on High 4 minutes. Whisk; cook 7 minutes or until very thick.
Meanwhile, in jelly-roll pan, rub fish with 1 teaspoon oil. Sprinkle with 1/8 teaspoon each salt and pepper. Roast 8 to 10 minutes or until just opaque throughout. Cook spinach as label directs.
Stir basil and fish juices into pesto. Whisk polenta; place on plates with spinach and fish. Top with pesto.