Sea Bass Wrapped in Prosciutto with Macadamia Pesto
Looking for a dish that feels indulgent yet offers powerful health benefits? This sea bass wrapped in prosciutto and topped with creamy macadamia pesto is the perfect blend of flavor, elegance, and nutrition.
Why Macadamia Nuts?
Though often overlooked, macadamia nuts are a nutritional powerhouse, and even said to be Queen Elizabeth’s favorite nut. Here’s why they deserve a place on your plate:
- Low in omega-6s & carbs – easier on inflammation and blood sugar balance
- Rich in monounsaturated fats – similar to heart-healthy olive oil
- Packed with omega-7s (palmitoleic acid) – shown to reduce inflammation, improve insulin sensitivity, and lower LDL cholesterol by up to 30%
- Boost satiety & metabolism – helping you feel fuller, longer
- Low in phytic acid – allowing better absorption of key minerals like calcium and magnesium
Research suggests you only need about 15 macadamia nuts a day to start reaping these benefits.
Ingredients
For the Pesto
- 2 cups fresh basil leaves
- ½ cup macadamia nuts
- 4 garlic cloves
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice (divided)
- ½ cup extra virgin olive oil
- ½ cup grated Parmesan cheese
For the Fish
- 4 sea bass fillets
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- 4–6 slices prosciutto
- Avocado oil spray (or olive oil spray)
Instructions
- Preheat oven to 400°F.
- Season the fish: Drizzle lemon juice over each fillet, then season with salt and pepper.
- Wrap with prosciutto: Wrap each fillet in 1–2 slices of prosciutto and place in a lightly oiled baking dish.
- Bake for about 20 minutes, or until fish is opaque and flakes easily with a fork.
- Make the pesto: While fish is baking, blend basil, macadamia nuts, garlic, lemon zest, 1 tablespoon lemon juice, olive oil, and Parmesan until smooth. Adjust seasoning if needed.
- Finish and serve: Top each baked fillet with a generous dollop of macadamia pesto. Serve warm with a side of seasonal vegetables or a simple salad.
This dish pairs beautifully with roasted asparagus, sautéed spinach, or a fresh arugula salad. Light, flavorful, and nutrient-dense—it’s a meal that feels gourmet but nourishes deeply.
