Monday, July 23, 2007

Sea bass with a little bit of fabulous!

Dinner was nothing less than wonderful this evening! This recipe is sure to become a favorite. We started from something I found online, but changed it so much that we're claiming it as our own!

Summer Sea Bass

2 Sea bass fillets (about 1 pound)
1/8 c. Pesto
1 Carrot, grated
1/2 Zucchini, grated
1 T. Olive oil (garlic infused)
1/8 c. Sauvignon blanc wine

Heat oven to 450 degrees F. Cut two 12-inch square pieces of aluminum foil. Place a fish fillet on each square and sprinkle with a bit of salt and pepper. Spread pesto over the top of each fillet, and then top with carrots and zucchini. Gather the foil around the fish and drizzle oil and wine over top . Fold the edges of the foil to make a sealed package, and place straight onto the oven rack.

Bake the fish until just done (between 12 and 22 minutes depending on thickness). Open up the packages and transfer to plates, pouring the juices over top.

The best part of this recipe? I only used an 1/8 cup of wine, which leaves almost an entire bottle for my drinking pleasure! Lush.

1 comment:

Anonymous said...

I bet this would be delicious on the grill as well. I make foil packets for shrimp with olive oil and garlic and they come out delicious on the grill!