Sea Bass Recipe

Ingredients
  • 4 tablespoons unsalted butter, softened
  • 4 teaspoons fresh basil, finely chopped
  • 2 cloves garlic, pressed
  • 2 tablespoons fresh lemon juice
  • 4 red skinned potatoes
  • 8 baby carrots
  • 1 1/2 pounds Chilean sea bass
  • 8 slender asparagus spears
Directions
Preheat oven to 425°. In small bowl, beat butter, basil, garlic and lemon juice until well combined. Parboil potatoes and carrots for 5 minutes. Drain. Divide the fillets into 4 equal portions. Place fillets in buttered 9X13 pan. Arrange vegetables over the fish in an appealing manner. Top each fish portion with 1/4 of the butter/garlic mixture. Cover tightly with aluminium foil. Bake for 20-30 minutes or until fish flakes easily with a fork.
Similar Recipes
Stuffed Black Sea Bass
butter
chopped celery
dash of dill
lemon
long grain & wild rice
Grilled Sea Scallops with Sorrel Sauce
butter
cream
dry white wine
flour
large sea scallops

Sea Bass Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved, RecipeTips.com