Have made this numerous times, including for guests. Very impressive with minimal work. Make my own pesto and serve all with some crusty bread. Perfect for a simple summer BBQ.
Sea Bass Baked in Foil with Pesto, Zucchini, and Carrots
- 4 sea-bass fillets, about 1 inch thick (about 2 pounds in all)
- 3/4 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 1/4 cup pesto, store-bought or homemade
- 3 carrots, grated
- 1 zucchini, grated
- 2 tablespoons olive oil
- 1/4 cup dry white wine
- 1. Heat the oven to 450°. Put four 12-inch squares of aluminum foil on a work surface and brush lightly with cooking oil.
- 2. 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. 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.
- Fish Alternatives: You can use other small, flat, white fish fillets, with or without the skin, such as red snapper, pompano, or striped bass.
- 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.
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