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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

SEABASS with pesto Recipe

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This recipe for SEABASS with pesto is from The Miami Country Day School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
1.Heat the oven to 450º. 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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