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

Sea Bass Baked in Foil with Pesto, Zucchini, and Carrots
Photo by © Melanie Acevedo

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • ¾ teaspoon salt
  • 1 zucchini, grated
  • 3 carrots, grated
  • 4 sea-bass fillets, about 1 inch thick (about 2 pounds in all)
  • 3 carrots, grated
  • + 9 more ingredients
    • ¼ cup dry white wine
    • ¼ cup pesto, store-bought or homemade
    • ¼ cup dry white wine
    • ¼ cup pesto, store-bought or homemade
    • 4 sea-bass fillets, about 1 inch thick (about 2 pounds in all)
    • ¾ teaspoon salt
    • ½ teaspoon fresh-ground black pepper
    • 1 zucchini, grated
    • ½ teaspoon fresh-ground black pepper

1. Heat the oven to 450°. Put four 12-inch squares of aluminum foil on a work surface and brush lightly with cooking oil. 2. 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. C...

View full recipe at My Recipes

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