Sea bass is one of my favorite types of fish. It's expensive, but whenever it's on sale, I try to get some. I also had some leftover pesto sauce to use, so this worked great! The original recipe called for zucchini and carrots on top of the fish, but I didn't have any of that on hand. I ended up just serving this without and having a side of my grandmother's canned green beans, sauteed with some garlic and shallot. Yummy!
Ingredients:
2 sea bass fillets
dash of lemon pepper seasoning
1/2 lemon
dash of pepper
4 tb pesto sauce (approx. 2 tb/piece of fish)
1/4 cup dry white wine
1 tb olive oil
Directions
Heat the oven to 450°. Put two 12-inch squares of aluminum foil on a work surface and brush lightly with cooking oil. Put a fish fillet in the center of each square of foil. Sprinkle the fillets with salt and lemon pepper. Spread the fish with the pesto. 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. 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.
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