Striped Bass With Pesto

Ingredients

• 2 ½ cups loosely packed basil leaves
• ½ cup loosely packed Italian parsley leaves
• 12 cloves garlic, smashed and peeled
• ½ cup olive oil
• ½ teaspoon kosher salt
• 1 2-pound striped bass

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    963 calories; 65 grams fat; 9 grams saturated fat; 42 grams monounsaturated fat; 9 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 83 grams protein; 362 milligrams cholesterol; 909 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 main-course servings

Preparation

1. To make the pesto, place basil, parsley, garlic and 2 tablespoons of the olive oil in a food processor. Process until finely chopped. With the machine running, slowly pour in the remaining olive oil. Scrape down sides of bowl, add salt, and process until smooth.
2. Using a serrated knife, cut four 2-inch slits across each side of the fish. Place the fish in a 14-by-9-by-2-inch oval dish. It is fine for the tail to hang over the edge of the dish. Rub about half of the pesto all over the fish, into the slits and inside the cavity. Reserve the remaining pesto to serve with the fish, or pasta if serving, or keep for another use.
3. Cover the dish tightly with microwave plastic wrap, making sure the tail is well covered. Cook at 100 percent power in a high-power oven for 11 minutes. Prick plastic to release steam. Remove from oven and uncover. Serve immediately, spooning the liquid over the fish.