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Sea Bass Recipe
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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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