Chilean Sea Bass with Garlic, Basil and Vegetables

Description
Yield: 4

Ingredients

 * 4 tbsp unsalted butter
 * 4 tsp fresh basil -- finely chopped
 * 2 cloves garlic -- pressed
 * 2 tbsp fresh lemon juice
 * 4 red skinned potatoes
 * 8 baby carrots
 * 1½ lbs fresh boneless Chilean sea bass fillets -- (not frozen)
 * 8 slender asparagus spears

Directions

 * 1) Preheat the oven to 425°F.
 * 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 fish fillets into 4 equal portions.
 * 7) Place the fish fillets in a buttered 9x13" pan, or an attractive gratin dish with the same volume.
 * 8) Arrange the vegetables over the fish in an appealing pattern.
 * 9) Top each portion with one-fourth of the butter-garlic mixture.
 * 10) Cover tightly with aluminum foil.
 * 11) Bake for 20 – 30 minutes or until the fish flakes easily with a fork.
 * 12) Serve immediately.