Name: Sea Bass Baked in Foil with Pesto, Zucchini, and Carrots
Yield: 1
Ingredients: 4 sea-bass fillets -; 3/4 tsp. salt -; 1/2 tsp. fresh-ground black pepper -; 1/4 c. pesto -; 3 carrots -; 1 zucchini -; 2 tbsp. olive oil -; 1/4 c. dry white wine -

Ingredients for - Sea Bass Baked in Foil with Pesto, Zucchini, and Carrots

1. 4 sea-bass fillets

2. 3/4 tsp. salt

3. 1/2 tsp. fresh-ground black pepper

4. 1/4 c. pesto

5. 3 carrots

6. 1 zucchini

7. 2 tbsp. olive oil

8. 1/4 c. dry white wine

How to cook deliciously - Sea Bass Baked in Foil with Pesto, Zucchini, and Carrots

1 . Stage

Heat the oven to 450°F. Put four 12-inch squares of aluminum foil on a work surface and brush lightly with cooking oil.

2 . Stage

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

3 . Stage

Bake the fish until just done, about 12 minutes. Open the foil packages and transfer the fillets with their vegetable topping to plates. Pour the juices over the top.

4 . Stage

Fish Alternatives: You can use other small, flat, white fish fillets, with or without the skin, such as red snapper, pompano or striped bass.

5 . Stage

Wine Recommendation: The assertive flavors and acidity of a sauvignon blanc will work particularly well with the pesto here. Choose one from the Alto Adige region of Italy, or try a more aggressive version from New Zealand.