Yield: 4 Servings
|4 tablespoons||Unsalt butter; at room temperature|
|4 teaspoons||Fresh basil; finely chopped|
|2 \N||Cloves garlic; pressed|
|2 tablespoons||Fresh lemon juice|
|4 \N||Red-skinned potatoes|
|8 \N||Baby carrots|
|1½ pounds||Fresh boneless Chilean sea bass fillets; (Not Frozen)|
|8 \N||Slender asparagus spears|
Preheat the oven to 425ø. 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.
Posted to MC-Recipe Digest V1 #164 Date: Mon, 22 Jul 1996 13:33:05 -0400 From: bobbi744@... (Roberta Banghart) NOTES : MCformatting by bobbi744@....