Sea Bass Baked in Foil with Pesto, Zucchini, and Carrots
March 02, 2017
By Jeannette Harkin
Print Recipe
(Photo courtesy of Jeannette Harkin) 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:
Heat the oven to 450°. Put four 12-inch squares of aluminum foil on a work surface and brush lightly with cooking oil.
Put a fish fillet in the center of each square of foil. Sprinkle the fillets with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Spread the fish with the pesto. Cover the pesto with the carrots and top with the zucchini. Sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Gather the foil around the fish and drizzle the fish with the oil and wine. Fold the edges of the foil to make a sealed package. Put the foil packages on a baking sheet.
Advertisement
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.
