| | Directions | | Preheat oven to 425°. In small bowl, beat butter, basil, garlic and lemon juice until well combined. Parboil potatoes and carrots for 5 minutes. Drain. Divide the fillets into 4 equal portions. Place fillets in buttered 9X13 pan. Arrange vegetables over the fish in an appealing manner. Top each fish portion with 1/4 of the butter/garlic mixture. Cover tightly with aluminium foil. Bake for 20-30 minutes or until fish flakes easily with a fork. |
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| Ingredients | | - |  | 4 tablespoons unsalted butter, softened |
| - | | 4 teaspoons fresh basil, finely chopped |
| - | | 2 cloves garlic, pressed |
| - | | 2 tablespoons fresh lemon juice |
| - | | 4 red skinned potatoes |
| - | | 8 baby carrots |
| - | | 1 1/2 pounds Chilean sea bass |
| - | | 8 slender asparagus spears |
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