Kat's Sea Bass Garlic Basil
4 tbsp unsalted butter -- at room
1 temperature
4 tsp fresh basil -- finely
1 chopped
2 cloves garlic -- pressed
2 tbsp fresh lemon juice
4 red-skinned potatoes
8 baby carrots
1 1/2 lb fresh boneless Chilean sea bass fillets -- (not frozen)
8 slender asparagus spears
Preheat the oven to 425F. 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
First
Class Stamp
Feb. 17, 1985
22 cents for 1st oz.