Steamed Black Bass with Pesto

I’ve decided to conclude Fish Week 2011 with a great recipe for steamed black bass, accompanied by authentic, Sicilian pesto. This recipe requires 2 tablespoons of extra virgin olive oil, 2 scallions finely chopped, 4 boneless black bass fillets, 1/4 teaspoon of coarse salt, 1/4 teaspoon of ground black pepper, 1/2 teaspoon of dried oregano, 1 teaspoon lemon zest, 1 teaspoon orange zest, ¼ cup white wine, 1 tablespoon unsalted butter, ½ cup chopped fresh basil leaves, ½ cup chopped fresh parsley, and ½ cup chopped celery leaves. Before you begin your prep, preheat the oven to 350 degrees Fahrenheit.

Season the black bass fillets with scallions, salt, pepper, oregano, lemon and orange zests. Place the fillets, skin side up, into a large skillet that has been coated in olive oil. Pour the white wine over the fish, top the fish with butter, and place skillet into the oven to bake for about five minutes. Place the fish on a separate plate while you use the leftover juices to make pesto. Over low heat, add in basil, parsley and celery leaves, whisking the concoction until you achieve the desired consistency. Serve the fish with the complementary pesto sauce for a delicious, satisfying meal. Wise fisherman use Yamaha 2M oil in their boats when they set out to catch delicious black bass.