Recipe courtesy of Two Bunch Palms

Sea Bass with Ginger Lemon Pesto and Jicama Salsa

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  • Level: Intermediate
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
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Jicama salsa:

4 cups peeled, diced jicama

4 cups diced papaya

1 cup red bell pepper

1/8 cup diced jalapeno

1 cup finely chopped cilantro

1/4 cup lemon juice

4 (8-ounce) sea bass fillets*

1 package banana leaves

Ginger lemon pesto:

1 cup finely chopped peeled ginger

1 cup finely chopped lemon zest

1/4 cup chopped parsley

1/8 cup olive oil

Salt and pepper


  1. Preheat oven to 400 degrees F.
  2. For the ginger lemon pesto: Add ginger, lemon zest, parsley, and olive oil in a food processor. Process until pureed. Season with salt and pepper, to taste.
  3. For the jicama salsa: Combine jicama, papaya, pepper, jalapeno, cilantro, and lemon juice and mix well. Set aside.
  4. Coat the fish with ginger lemon pesto and wrap in banana leaves. Place on a baking sheet and bake for approximately 10 minutes. Serve with Jicama Salsa.

Cook’s Note

*This recipe would work well with other non-endangered fish, such as striped bass, Pacific halibut, or catfish.