Sea Bass with Mushrooms and Walnut–Rosemary Pesto

Do you ever have two cravings at the same time, pulling you in opposite directions?
That’s what happened to me tonight—also thanks to suggestions from my two children. On one hand, I wanted autumn aromas and flavours; on the other, I needed a light and not-too-complicated dinner. But the fridge always has the final word: tonight I had to combine my daughter’s request for mushrooms with the fact that my son had bought sea bass fillets, which I always prefer to cook on the same day. Et voilà, the recipe came together.

A big thank-you to AI for the quick calculation of calories and macronutrients per portion—From now on, I’ll try to add this detail whenever possible. And while the oven is sizzling, I even have time to write down the method for you.

Let me know if you try it!
A tasty greeting from your
nutrition consultant
Tatiana Gaudimonte
info@loveyourbody.ch

#loveyourbody #loveyourself #recipes

Finely chop the garlic and rosemary together (I used a mortar, but a food processor works too). Add the walnuts, season with salt and pepper, and pour in the extra-virgin olive oil. Blend again until a smooth pesto forms.

Rub the sea bass fillets with a bit of oil and place them in a baking dish. Add salt, pepper if you like, and the mushrooms cut into chunks.

For the final touch, add a bit more rosemary and splash with the wine. Then bake at 200 °C: cover the dish for the first 15 minutes, then uncover and cook for another 10–12 minutes.

Plate and serve with the pesto on top or on the side, as you prefer.

I forgot to take a picture—so the image you see is from the website “Live and Let Fly”. But I promise you, mine looked even more delicious 😉

Recipe alone

• 390 kcal

• 20 g protein

• 5 g carbohydrates

• 32 g fat

Recipe + 60 g wholegrain rice (weighed raw)

• 590 kcal

• 24.5 g protein

• 47 g carbohydrates

• 33 g fat

Recipe + 180 g boiled potatoes

• 515 kcal

• 23 g protein

• 33 g carbohydrates

• 32 g fat