Sea Bass with Pancetta and Garlic Sage Pesto

This Sea Bass with Pancetta and Garlic Sage Pesto dish is for 2 or for 8.  You can either keep the fillets intact or cut them in thirds or halves.

Some other Cavegirl Cuisine recipes that you may enjoy:
Cavegirl’s Bangin’ Shrimp
Scalibut Cakes with Caper-Lime Aioli 
Bacon Breaded Fish Nuggets with Tartar Sauce
Sea Bass with Pancetta and Garlic Sage Pesto

Sea Bass with Pancetta and Garlic Sage Pesto


  • 2 tablespoons fresh lemon juice
  • 15-20 sage leaves
  • small handful of parsley
  • 3-4 cloves of garlic
  • 1/4 cup walnut oil (or preferred oil)
  • 1/2 teaspoon sea salt
  • 4 ounces cubed pancetta
  • 2 sea bass fillets, each cut in thirds (or less, depending on how many you are serving)
  • sea salt and ground pepper, to taste


  1. In a small food processor of blender, blend lemon juice, sage, parsley, garlic, oil, and salt until smooth. Set aside and refrigerate.
  2. In a large skillet, cook pancetta cubes until crisp. Remove pancetta to a paper towel-lined plate. Set aside.
  3. Season fish on each side lightly with salt and pepper. Use the same skillet used to cook the pancetta. Cook for about 4 minutes per side until done.
  4. Swoosh a spoonful of the sage pesto on your plate. Add a piece of the sea bass. Sprinkle with cooked pancetta.
  5. Enjoy!

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