Chilean Sea Bass with Spinach Avocado Pesto
Details
- Servings: 4
- Diet: High-Fiber, Low-Carb, Low-Sodium
- Meal: lunch, dinner
- Dish: main course
Cuisine
- american
- south american
Ingredients
- 4 wild chilean sea bass fillets, about 2 lbs.
- 2 c. baby spinach
- 0.5 c. fresh parsley, chopped, plus more for garnish
- 1 clove garlic, smashed
- 0.25 c. walnuts, chopped
- 2 tsp. fresh lemon juice
- 1 avocado, pitted
- 1 lb. asparagus, ends trimmed
- 2 lemons, cut in half
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