Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Asparagus | 6 spears (90g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tbsp Unsalt butter
- 4 tsp Fresh basil -- finely chopped
- 2 Cloves garlic -- pressed
- 2 tbsp Fresh Lemon Juice
- 4 Red skinned potatoes
- 8 Baby Carrots
- 1 1/2 lbs Fresh boneless Chilean Sea Bass fillets -- (Not Frozen)
- 8 Slender asparagus spears
Directions
Preheat the oven to 425=b0.
In a small bowl, beat the butter, basil, garlic and lemon juice until well combined.
Set aside.
Parboil the potatoes and baby carrots for 5 minutes.
Divide the fillets into 4 equal portions.
Place the fillets in abuttered 9x13" pan, or an attractive gratin dish with the same volumn.
Arrange the vegetabes over the fish in an appealing pattern.
Top each fish portion with one-fourth of the butter-garlic mixture.
Ciover tightly with aluminum foil.
Bake for 20-30 minutes or until the fish flakes easily with a fork.
Serve immediately.
Category:Chilian Recipes
Category:Chilian Meat Dishes