Chilean Sea Bass with Garlic, Basil and Vegetables

== Description ==
Yield: 4
== Ingredients ==
* 4 tbsp unsalted butter
* 4 tsp fresh basil -- finely chopped
* 2 cloves garlic -- pressed
* 2 tbsp fresh lemon juice
* 4 red skinned potatoes
* 8 baby carrots
* 1½ lbs fresh boneless Chilean sea bass fillets -- (not frozen)
* 8 slender asparagus spears
== Directions ==
# Preheat the oven to 425°F.
# 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 fish fillets into 4 equal portions.
# Place the fish fillets in a buttered 9x13" pan, or an attractive gratin dish with the same volume.
# Arrange the vegetables over the fish in an appealing pattern.
# Top each portion with one-fourth of the butter-garlic mixture.
# Cover tightly with aluminum foil.
# Bake for 20 – 30 minutes or until the fish flakes easily with a fork.
# Serve immediately.
Category:Chilean Meat Dishes
Category:Basil Recipes
Category:Asparagus Recipes
Category:Potato Recipes
Category:Seabass Recipes
Category:Carrot Recipes