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Recipe for :

Baked Sea Bass with Pesto, Zucchini, and Carrots

This recipe comes from the 'simplyseafood' discussion group at Yahoo and was contributed by LadyKhaos.


4 sea bass fillets, about 1 inch thick (about 2 pounds in all)
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

  • Heat the oven to 450ºF.
  • 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. 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.