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Ingredients
- 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
- 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.
- Place the fillets in abuttered 9x13" pan, or possibly 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 mix.
- Cover tightly with aluminum foil.
- Bake for 20-30 min or possibly till the fish flakes easily with a fork.
- 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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