Sea Bass Baked in Foil with Pesto, Zucchini, and Carrots – a delicious recipe with bass, salt, fresh-ground black pepper, pesto, carrots, zucchini. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Heat the oven to 450.
2
Put four 12-inch squares of aluminum foil on a work surface and brush lightly with cooking oil.
3
Put a fish fillet in the center of each square of foil.
4
Sprinkle the fillets with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
5
Spread the fish with the pesto.
6
Cover the pesto with the carrots and top with the zucchini.
7
Sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
8
Gather the foil around the fish and drizzle the fish with the oil and wine.
9
Fold the edges of the foil to make a sealed package.
10
Put the foil packages on a baking sheet.
11
Bake the fish until just done, about 12 minutes.
12
Open the foil packages and transfer the fillets with their vegetable topping to plates.
13
Pour the juices over the top.
101
kcal
Calories
8
g
Fat
8
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 sea-bass fillets, about 1 inch thick (about 2 pounds in all), 3/4 teaspoon salt, 1/2 teaspoon fresh-ground black pepper, 1/4 cup pesto, store-bought or homemade, and more.
Yes, Sea Bass Baked in Foil with Pesto, Zucchini, and Carrots falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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