Title: Chilean sea bass with garlic, basil and vegetables
 Categories: Asparagus, Carrots
      Yield: 4 Servings
 
      4 tb Unsalt butter; at room
           -temperature
      4 ts Fresh basil; finely chopped
      2    Cloves garlic; pressed
      2 tb Fresh lemon juice
      4    Red-skinned potatoes
      8    Baby carrots
  1 1/2 lb 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
  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.