Description Edit


Chilean sea bass with garlic, basil and vegetables

Yield: 4

Ingredients Edit

Directions Edit

  1. Preheat the oven to 425°F.
  2. In a small bowl, beat the butter, basil, garlic and lemon juice until well combined.
  3. Set aside.
  4. Parboil the potatoes and baby carrots for 5 minutes.
  5. Drain.
  6. Divide the fish fillets into 4 equal portions.
  7. Place the fish fillets in a buttered 9x13" pan, or an attractive gratin dish with the same volume.
  8. Arrange the vegetables over the fish in an appealing pattern.
  9. Top each portion with one-fourth of the butter-garlic mixture.
  10. Cover tightly with aluminum foil.
  11. Bake for 20 – 30 minutes or until the fish flakes easily with a fork.
  12. Serve immediately.

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