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Chilean Sea Bass with Garlic, Basil and Vegetables
4 tb Unsalt butter; at room temperature
4 ts Fresh basil; finely chopped
2 Cloves garlic; pressed
2 tb Fresh lemon juice
4 Red-skinned potatoes
8 Baby carrots
1 1/2 lb Fresh boneless Chilean sea bass fillets; (Not Frozen)
8 Slender asparagus spears
Preheat the oven to 425 degrees. In a small bowl, beat the butter, basil,
garlic and lemon juice until well combined. Set aside. Parboil the
potatoes and baby carrots for 5 minutes. Drain. Divide the fillets
into 4 equal portions. Place the fillets in abuttered 9x13" pan, or
an attractive gratin dish with the same volumn. Arrange the vegetabes
over the fish in an appealing pattern. Top each fish portion with
one-fourth of the butter-garlic mixture. Ciover tightly with aluminum
foil. Bake for 20-30 minutes or until the fish flakes easily with a
fork. Serve immediately.
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