This Fish Packs A Powerful Nutty Crunch!

If you're looking for a colorful main course, look no further than the sea, as in sea bass!  Cookbook author Roseanne Gold came by Tonia's Kitchen to talk about her recipe for pistachio-crusted Chilean Sea Bass. Roseanne says she starts with 3 and 1/2 pounds of sea bass fillet.  She then spreads a generous amount of pesto on the fish, and packs on 1 and 1/4 cups of the nuts.  She bakes the bass in a 400 degree oven for 35-40 minutes.  It's a crunchy treat from the sea

4 thick Chilean sea bass, or salmon, fillets (about 7 ounces each)
2/3 cup pesto (made from fresh basil)
1/2 cup finely ground pistachios
12 ounces green beans, trimmed
2 tablespoons olive oil
1 lemon

Preheat the oven to 450 degrees.  Season the fish with salt and pepper and arrange on a rimmed baking sheet.  Spread fillet with pesto, about 2-1/2 tablespoons, to cover completely.  Pat the pistachios heavily on the pesto to form a crust.  Drizzle the green beans with the oil and sprinkle with
salt.  Place around the fish.  Roast for 16 minutes, until the fish is just firm.  Grate lemon zest on top.  Cut the lemon into wedges and serve with the fish and beans.  Serves 4