2 1/2 pounds Chilean sea bass, in 1 piece
1 cup shelled unsalted pistachios
3/4 cup prepared pesto
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or foil. Using tweezers, remove any bones running down the center of the fish. Lightly season both sides of the fish with salt and place it on the baking sheet.
In a food processor, process the pistachios until coarsely ground. (Do not overprocess; you want small, discernible pieces, not powder.)
Thickly spread the pesto on top of the fish to coat it completely, draining most of the oil from the pesto as you go. Dust the fish with freshly ground black pepper. Pack the pistachios onto the pesto to cover evenly and press down lightly to obtain a thick nut crust.
Bake the fish for 35 to 40 minutes, or until the fish reaches the desired doneness. (Do not overcook; it is important to keep the fish moist and juicy.) Remove the fish from the oven, transfer it to a large warm platter and serve immediately.
Nutritionist’s Note: While shopping for prepared pesto, compare labels and use the brand with the least amount of fat. FYI, pistachios in their shell make a great snack. Thirty of them have only 5 grams of “carbohydrates that count” and shelling them yourself makes them last a long time.
4.47 g Carbs That Count, 7.77 g Total Carbs, 3.30 g Fiber, 18.85 g Total Fat, 3.47 g Sat Fat, 43.65 g Protein, 377 Calories.