Sea Bass Recipe

  • 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
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.
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