Chilean Sea Bass with Garlic, Basil and Vegetables

Description
Yield: 4

Ingredients

 * 4 	tbsp  	Unsalt butter
 * 4 	tsp 	Fresh basil -- finely chopped
 * 2 		Cloves garlic -- pressed
 * 2 	tbsp 	Fresh Lemon Juice
 * 4 		Red skinned potatoes
 * 8 		Baby Carrots
 * 1 1/2 lbs 	Fresh boneless Chilean Sea Bass fillets -- (Not Frozen)
 * 8 		Slender asparagus spears

Directions

 * 1) Preheat the oven to 425=b0.
 * 2) In a small bowl, beat the butter, basil, garlic and lemon juice until well combined.
 * 3) Set aside.
 * 4) Parboil the potatoes and baby carrots for 5 minutes.
 * 5) Drain.
 * 6) Divide the fillets into 4 equal portions.
 * 7) Place the fillets in abuttered 9x13" pan, or an attractive gratin dish with the same volumn.
 * 8) Arrange the vegetabes over the in an appealing pattern.
 * 9) Top each portion with one-fourth of the butter-garlic mixture.
 * 10) Ciover tightly with aluminum foil.
 * 11) Bake for 20–30 minutes or until the flakes easily with a fork.
 * 12) Serve immediately.