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Oven-Steamed Black Sea Bass with Pistachio Herb Pesto


Black sea bass season officially opened on July 1, and for commercial fishermen, that means every fishing day counts.


Unlike most recreational fishing, commercial harvests are tightly regulated. Massachusetts fishermen who hold a commercial black sea bass endorsement are limited by strict daily possession limits that can change throughout the season. These limits are carefully managed to ensure the long-term sustainability of the fishery.


That's why when the season opens, fishermen make the most of every opportunity. Capt. Joel will be heading out and landing black sea bass on every day the regulations allow and the weather cooperates. But there's another challenge: the season doesn't simply end on a set date. Once Massachusetts reaches its allocated commercial quota, the fishery closes, regardless of what's left on the calendar.


Adding to the uncertainty is the weather. Commercial fishermen can't simply fish whenever they'd like. Strong winds, rough seas, dense fog, and summer storms can keep boats tied to the dock for days at a time. Those lost fishing days can't always be made up, especially when quotas are filling quickly.


It's a balancing act that demands experience, patience, and resilience. Every trip is shaped by changing weather, evolving regulations, and the race to harvest the state's quota before the season closes. That's why fresh, locally landed black sea bass is such a special seasonal catch.


When Capt. Joel heads to sea and lands black sea bass, we make the most of every haul, filling our freezers while we can. Every fillet represents long days on the water, careful stewardship of the resource, and the dedication of a local fishing family working within a short window to bring one of Cape Cod's finest fish from Nantucket Sound

to your table.


Oven-Steamed Black Sea Bass with Pistachio Herb Pesto

Servings 2-4 


Ingredients


  • ½ cup roasted pistachios or roasted salted almonds

  • ¼ cup (lightly packed) fresh flat-leaf parsley leaves

  • 1 small garlic clove, crushed

  • ½ cup extra virgin olive oil, plus more for drizzling

  • ¼ cup pitted green olives

  • ¼ teaspoon crushed red pepper flakes

  • Salt and freshly ground black pepper

  • 1 lb  Sea bass fillets

  • 2 thin lemon slices, plus wedges for serving

  • 2 fresh thyme sprigs


Directions


Make the Pesto

  • To make the pesto, place the nuts in a food processor. Add the parsley and garlic and pulse until coarsely chopped. Add the ½ cup olive oil, green olives, and crushed red pepper, and pulse to combine. Season with salt and black pepper.


Prepare the Sea Bass

  • Preheat the oven temperature to 425°F. Cut two 12- by 15-inch pieces of parchment paper or aluminum foil.

  • Place the fish in the centers of each piece of parchment and season lightly with salt and black pepper. Top each with a lemon slice, thyme sprig, and a drizzle of olive oil.

  • Lift two opposite sides of the parchment paper to meet in the middle above the fish fillet. Tightly roll the paper all the way down to the fish, then fold over each end and tuck it underneath the package to seal. Place the parchment packages on a sturdy baking sheet in a single layer.


Bake the Black Sea Bass 

  • Bake until the parchment is puffed and the fish is just cooked through, 10-12 minutes. Transfer the packets to plates. Open carefully to release the steam. Discard the lemon slices. Serve topped with the pesto, add the lemon wedges alongside. 


Grilling Option

  • This recipe is equally delicious on the grill. Seal the ingredients in foil packets and cook over indirect high heat (about 425°F). Grill for 10-12 minutes, or until the packets are puffed and the fish is cooked through. Carefully open the packets, as hot steam will escape.


Pairing Suggestion

  • A bright, crisp Albariño or Vinho Verde is the perfect companion to this dish. Their fresh citrus notes and lively acidity complement the delicate flavor of the black sea bass while balancing the richness of the pesto.



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Shareen Davis is the creator of the cooperative’s recipe blog. A passionate seafood enthusiast with deep generational roots in Chatham’s fishing community, she combines her love of local seafood with storytelling, bringing fresh recipes and the stories behind the catch to life.

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