Pareve / Serves 4-6
4-6 sea bass fillets, skinless
½ cup almond flour
cup dry sun-dried tomatoes
1 tablespoon olive oil
5 tablespoons extra-virgin olive oil, divided
1 onion, diced
3 cloves garlic
3½ tablespoons balsamic vinegar
4 tablespoons sun-dried tomatoes in oil
1 (12-16-oz) box penne pasta, cooked and drained according to package directions
¼ cup toasted walnuts (see note)
½ cup arugula
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
In a food processor fitted with the S-blade, pulse together the almond flour and dry sun-dried tomatoes. Gently mix crumble mixture with oil. Season with salt and pepper.
Place fish on the prepared baking sheet; top with crumbs.
Bake for 15 minutes until golden brown.
In a frying pan, heat 2 tablespoons of the oil over medium heat. Add the onion and the garlic; cook for 5-7 minutes.
Add the balsamic vinegar; cook for 2 minutes. Add the sun-dried tomatoes in oil; cook for an additional minute.
Transfer the sauce and remaining 3 tablespoons of oil to a container or bowl. Using an immersion blender, process the sauce until smooth. Season with salt.