Bass with Tomato Pesto

• 13 c. sun-dried tomatoes
• 1/4 c. roasted almonds
• 2 tbsp. olive oil
• 1 tsp. olive oil
• .38 tsp. Pepper
• .63 tsp. salt
• 1 c. quick-cooking polenta
• 2 c. low-fat milk
• 3 c. water
• 4 fillets black sea bass
• 9 oz. microwave-in-bag spinach
• 2 tbsp. finely chopped fresh basil

1. Preheat oven to 450 degrees F. In food processor with knife blade, pulse tomatoes, almonds, 2 tablespoons oil, and 1/4 teaspoon pepper until coarsely ground.
2. In large glass bowl, whisk polenta, milk, 1/2 teaspoon salt, and water.
3. Microwave on High 4 minutes.
4. Whisk; cook 7 minutes or until very thick.
5. Meanwhile, in jelly-roll pan, rub fish with 1 teaspoon oil.
6. Sprinkle with 1/8 teaspoon each salt and pepper.
7. Roast 8 to 10 minutes or until just opaque throughout.
8. Cook spinach as label directs.
9. Stir basil and fish juices into pesto.
10. Whisk polenta; place on plates with spinach and fish.
11. Top with pesto.

tomatoes, almonds, olive oil, olive oil, pepper, salt, polenta, lowfat milk, water, black sea bass, microwaveinbag spinach, fresh basil

Taken from www.delish.com/recipefinder/bass-tomato-pesto-recipe-ghk0910 (may not work)