For Laurie (5/19):

Chilean Sea Bass with Garlic, Basil and Vegetables
4 T. unsalted butter at room temp
4 t/ finely chopped fresh basil
2 garlic cloves, pressed
2 T fresh lemon juice
4 re-skinned new potatoes
8 baby carrots
1 1/2 lbs. fresh boneless Chilean sea bass fillets
8 slender asparagus spears

Preheat to 425. In small bowl, beat butter, basil, garlic & lemon juice until well combined. Set aside. Parboil the potatoes & baby carrots for 5 min., drain. Divide fish into 4 = portions.

Place fillets in buttered 9x13 pan. Arrange vegetables over fish. Top each portion w/ 1/4 butter-garlic mixture. Cover tightly w/ aluminum foil. Bake 20-30 min. or until flakes easily.
Serve immediately. Makes 4 servings.

(Source: "Last Suppers", Diane Mott Davidson)

Athena in DE

http://www.nancyskitchen.com