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SEABASS with pesto Recipe

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This recipe for SEABASS with pesto, by , is from The Miami Country Day School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pam DiMartino
Added: Thursday, September 4, 2008


4 sea-bass fillets, about 1 inch thick and 2 lbs in all
3/4 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 cup pesto, store bought or homemade(see recipe under sauces)
3 carrots, grated
1 zucchini, grated
2 tablspoons olive oil
1/4 cup dry white wine

aluminum foil

1.Heat the oven to 450. Lightly brush four 12-inch squares of aluminum foil with olive oil.

2.Place each fish fillet in the center of a foil square. Sprinkle the fillets with a 1/4 teaspoon of salt and a 1/4 teaspoon of pepper. Spread the pesto on top of the fish. 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 the wine. Fold the edges of the foil to make a sealed package. Put the foil packages on a baking sheet.

3. Bake for about 12 minutes. Open the foil packages and transfer the fillets with their vegetable topping to plates. Pour the juices over the top.




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