Roasted Sea Bass with Walnuts and Parsley Pesto


For the pesto:
1 Bunch of parsley
5 nuts
5 tbsp grated parmesan
Salt and Pepper
2 cloves of garlic
1 cup of olive oil

1 sea bass 1.5 kg or in this case 3 500g
1/2 cup of olive oil
1 lemon
Salt and Pepper

Start by making the pesto. You can make it in advance and store in jars to use in sauces, pasta or fish with this case.
Put all in a blender, or if you prefer in a mortar and mash to the desired consistency.
Regarding the fish, all you have to do is put it in a roasting tray, add 3 tbsp of pesto, and rub on the skin and inside the belly of the fish.
Cut the lemon into slices and fills the belly, also putting some slices over.
Season with salt and pepper and drizzle with the olive oil.
Bake at 200 º C for 20 minutes (for fishes of 500g each ) or for a fish of 1.5 kg, 35 minutes.
Reserve about 5 to 10 minutes before serving.