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Chilean Sea Bass With Garlic, Basil And Vegetables Recipe

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Servings: 4
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Ingredients

Cost per serving $0.23 view details
  • 4 Tbsp. Unsalt butter, at room temperature
  • 4 tsp Fresh basil, finely minced
  • 2 x Cloves garlic, pressed
  • 2 Tbsp. Fresh lemon juice
  • 4 x Red-skinned potatoes
  • 8 x Baby carrots
  • 1 1/2 lb Fresh boneless Chilean sea bass fillets, (Not Frzn)
  • 8 x Slender asparagus spears

Directions

  1. Preheat the oven to 425 . In a small bowl, beat the butter, basil, garlic and lemon juice till well combined. Set aside. Parboil the potatoes and baby carrots for 5 min. Drain. Divide the fillets into 4 equal portions.
  2. Place the fillets in abuttered 9x13" pan, or possibly an attractive gratin dish with the same volumn.
  3. Arrange the vegetabes over the fish in an appealing pattern.
  4. Top each fish portion with one-fourth of the butter-garlic mix.
  5. Cover tightly with aluminum foil.
  6. Bake for 20-30 min or possibly till the fish flakes easily with a fork.
  7. Serve immediately.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 43g
Recipe makes 4 servings
Calories 113  
Calories from Fat 104 92%
Total Fat 11.55g 14%
Saturated Fat 7.3g 29%
Trans Fat 0.0g  
Cholesterol 31mg 10%
Sodium 17mg 1%
Potassium 67mg 2%
Total Carbs 2.76g 1%
Dietary Fiber 0.6g 2%
Sugars 1.16g 1%
Protein 0.38g 1%

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