Recipe - Chilean Sauce

4 tablespoon Unsalt butter; at room
temperature
4 teaspoon Fresh basil; finely chopped
2 Cloves garlic; pressed
2 tablespoon Fresh lemon juice
4 Redskinned potatoes
8 Baby carrots
1 One half pound Fresh boneless Chilean sea
bass fillets; (Not Frozen)
8 Slender asparagus spears

Preheat the oven to 425ø. 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. Drain. 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 onefourth of the
buttergarlic mixture. Ciover tightly with aluminum foil. Bake for 2030
minutes or until the fish flakes easily with a fork. Serve immediately.

Posted to MCRecipe Digest V1 #164

Date: Mon, 22 Jul 1996 13:33:05 0400

From: bobbi744@sojourn.com (Roberta Banghart)
NOTES : MCformatting by bobbi744@sojourn.com.