Chilean Sea Bass with Garlic, Basil and Vegetables

Chilean Sea Bass with Garlic, Basil and Vegetables

2 reviews, 4.5 star(s). 67% would make again

Ready in 1h

Try this Chilean Sea Bass with Garlic, Basil and Vegetables recipe, or contribute your own.


2 cloves garlic; pressed
4 ts Fresh basil; finely chopped
8 slender spears asparagus
8 Baby carrots
2 tb Fresh Lemon Juice
4 Red-skinned potatoes
4 tb Unsalt butter; at room
1 1/2 lb Fresh boneless Chilean sea

Original recipe makes 4



Preheat the oven to 425?. 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. Place the fillets in abuttered 9x13" pan, or 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 mixture. Ciover tightly with aluminum foil. Bake for 20-30 minutes or until the fish flakes easily with a fork. Serve immediately. Posted to MC-Recipe Digest V1 #164 Date: Mon, 22 Jul 1996 13:33:05 -0400 From: (Roberta Banghart) NOTES : MCformatting by

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Chilean Sea Bass with Asparagus, Carrots and Red Potatoes

Calories Per Serving: 268 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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The sea bass was wonderful. I would par boil the potatoes for longer - may be 10 minutes
Jeanpl 3y ago

Simple and easy to make. The basil touch really improve the bass flavor.
aubombarely 5y ago

My husband and I enjoyed the meal very much. I especially like how the veggies are right in the recipe. The sea bass just melted in our mouths! One thing I'd recommend is parboiling a little more so the carrots are softer. Also, I added salt and pepper.
wwmama 7y ago

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