I made this w/Mahi Mahi as I didn't have the Sea Bass and I made the pesto as well. Outstanding as was the Crispy chickpeas and spinach. However, there is no way I would cook the fish for only 5 minutes especially Sea Bass. I cooked my Mahi at 350 for 20 minutes. It was moist and flaky. There's nothing worse than slimey Sea Bass.

I made this w/Mahi Mahi as I didn't have the Sea Bass and I made the pesto as well. Outstanding as was the Crispy chickpeas and spinach. However, there is no way I would cook the fish for only 5 minutes especially Sea Bass. I cooked my Mahi at 350 for 20 minutes. It was moist and flaky. There's nothing worse than slimey Sea Bass.

This Sea Bass recipe is outstanding. I made it for a large party of 16 - quite easy to do. Every bite of this and the Spinach with Crispy Chickpeas was consumed. Excellent, straight forward and extremely flavorful.

I had to use red snapper for this recipe and I wished I had cooked the fish with the skin side down and the seasonings directly on the fish. the skin did not allow the flavirs to penetrate the fish.

Double click on "Secilian-Style Pesto" to get the full pesto recipe and directions.

This is not the correct recipe for the Sicilian style pesto. It was simply sundried tomatoes, almonds and warm water, pureed.

I found the sundried tomato pesto by going to the home page of marthastewart.com and at the top of the page entered:Andrew Carmellini sundried pesto in the Advanced Search and it took me to the recipe that was featured on today's show. Buon Apetito.! EBon

The measurements listed in the pesto recipe are correct: 3/4 cup sun-dried tomatoes and 1/2 cup blanched almonds.

click on the highlighted 'Scilian-Style Pesto' line for link to recipe which inlcudles the sundried tomatoes and almonds

Please correct the pesto recipe. Thanks!