Sea Bass Baked in Foil with Pesto, Zucchini, and Carrots

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Ingredients:

• 4 sea bass fillets, 1-inch thick (about 2 pounds total)
• 3/4 teaspoon salt
• 1/2 teaspoon fresh-ground black pepper
• 1/4 cup pesto, store-bought or homemade
• 3 carrots, grated
• 1 zucchini, grated
• 2 tablespoons olive oil
• 1/4 cup dry white wine

Preparation:

Bake the fish until just done, about 12 minutes. Open the foil packages and transfer the fillets with their vegetable topping to plates. Pour the juices over the top.

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