
How To Make Sea Bass Baked in Foil with Pesto, Zucchini, and Carrots
In a nod to the classic French preparation, this sea bass is baked in foil along with some pesto, carrots, zucchini, white wine, and pesto.
Serves:
Ingredients
- 4sea bass fillets
- ¾tspsalt
- ½tspfresh ground black pepper
- ¼cuppesto
- 3carrots
- 1zucchini
- 2tbspolive oil
- ¼cupdry white wine
Instructions
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Heat the oven to 450 degrees F.
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Put four 12-inch squares of aluminum foil on a work surface and brush lightly with cooking oil.
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Put a fish fillet in the center of each square of foil.
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Sprinkle the fillets with salt and pepper.
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Spread the fish with the pesto.
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Cover the pesto with the carrots and top with the zucchini.
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Sprinkle with the remaining salt and pepper.
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Gather the foil around the fish and drizzle the fish with the oil and wine.
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Fold the edges of the foil to make a sealed package.
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Put the foil packages on a baking sheet.
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Bake the fish for about 12 minutes until just done.
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Open the foil packages and transfer the fillets with their vegetable topping to plates.
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Pour the juices over the top.
Nutrition
- Calories:Â 1125.56kcal
- Fat:Â 59.83g
- Saturated Fat:Â 9.48g
- Monounsaturated Fat:Â 21.95g
- Polyunsaturated Fat:Â 7.08g
- Carbohydrates:Â 31.43g
- Fiber:Â 8.60g
- Sugar:Â 14.15g
- Protein:Â 102.76g
- Cholesterol:Â 216.91mg
- Sodium:Â 2442.34mg
- Calcium:Â 269.58mg
- Potassium:Â 2479.67mg
- Iron:Â 4.95mg
- Vitamin A: 1785.40µg
- Vitamin C:Â 45.88mg
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