Baked Sea Bass With Pumpkin Seed Pesto

• 1 lb asparagus
• 10 oz green beans
• 4 None whole sea bass (12 oz each)
• 2 medium lemons, thinly sliced
• 1/4 cup olive oil
• None None Salt and freshly ground black pepper, to season
• None None FOR THE PUMPKIN SEED PESTO
• 1 cup pumpkin seeds
• 2 cups firmly packed fresh basil leaves
• 1 clove garlic, crushed
• 1 tbsp finely grated lemon peel
• 1/4 cup lemon juice
• 1/3 cup olive oil

1. Preheat the oven to 425u0b0F. Line 2 large baking pans with parchment paper.
2. Divide the vegetables between the pans. Cut 3 slashes crosswise into the thickest part of each fish on both sides. Place on the vegetables. Top the fish with lemon slices; drizzle with oil and season.
3. Bake the fish and vegetables for about 25 mins, or until the fish is cooked through (the flesh in the slits will appear opaque).
4. Meanwhile, for the pumpkin seed pesto, process the pumpkin seeds, basil, garlic, and lemon peel and juice for about 1 min, or until well combined. With the motor still running, gradually add the combined oil and 1/4 cup water in a steady stream, and process until smooth.
5. Divide the fish and vegetables among plates and serve with pesto.

asparagus, green beans, bass, lemons, olive oil, salt, pumpkin seeds, basil, clove garlic, lemon peel, lemon juice, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/37792 (may not work)