INGREDIENTS
4 sea bass fillets
3/4 tsp. salt
1/2 tsp. pepper
1/4 cup pesto
3 carrots, grated
1 zucchini, grated
2 TBSP. olive oil
1/4 cup dry white wine
DIRECTIONS
Preheat oven to 450 degrees.
Prepare four 12-inch squares of aluminum foil coated lightly with cooking oil.
Place a fillet in center of each square of foil.
Sprinkle with salt and pepper.
Spread fish with pesto.
Top the pesto with the carrots and zucchini.
Sprinkle with salt and pepper.
Gather the foil around the fish and drizzle the fish with the oil and wine.
Fold the edges of the foil to seal the package.
Place the packets on a baking sheet.
Bake 12 minutes.
Open the foil packages and transfer the fillets and vegetables to plates.
Pour the juices over top.
Serves 4.
