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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.
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Sea Bass Recipe - Related Content

Glossary Terms
sea bass Glossary Term
A round saltwater fish with a flesh that is firm and flaky textured. Mild in flavor, the Sea Bass can be cooked by broiling, baking, frying, or steaming and makes a good fish for cooking whole.
A variety of salt produced from Atlantic waters off the west coast of South Africa near St. Helena Bay, or in North African waters around Algeria, Morocco, Tunisia, and Egypt.
smoked sea salt Glossary Term
Any of several types of sea salt that have been "cured" with smoke in order to add flavor to the salt as a seasoning, similar to a smoked meat.
italian sea salt Glossary Term
A type of sea salt harvested along the coast of Sicily from the waters of the Mediterranean Sea. The water from the sea is brought into the ponds and evaporated by the heat of the sun.
australian sea salt Glossary Term
A seasoning harvested from evaporated water that is collected on inland salt basins along the Australian coast.
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