Calendar Recipe Box Shopping List Address Book
      
 
 

Source: Food and Wine Quick from Scratch

Sea Bass Baked in Foil with Pesto, Zucchini, and Carrots
Aluminum foil is an easy and always-available alternative to the parchment paper traditionally used for cooking en papillote. As the fish and vegetables bake in their packets, they render a delicious broth that is then poured over the fish at serving time
Rating:
Read Reviews(0)
Rate This Recipe
Serves: 4
Prep Time: 10 minutes
Cook Time: 12 minutes
  Print: Recipe
  Add To: Recipe Box
  Email: Recipe
  Find: More Recipes

 
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 sauce, store-bought or homemade
3 carrots, grated
1 zucchini, grated
2 tablespoons olive oil
1/4 cup dry white wine




Heat the oven to 450 degrees. Put four 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 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Spread the fish with the pesto. Cover the pesto with the carrots and top with the zucchini. Sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. 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.


Wine Recommendation: The assertive flavors and acidity of a sauvignon blanc will work particularly well with the pesto here. Choose one from the Alto Adige region of Italy, or try a more aggressive version from New Zealand.


Enter your email address to receive delicious, family-friendly recipes, exciting promotions, helpful articles and more delivered right to your mailbox. What could be better?






 

Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
View the full recipe


Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
View the full recipe

 








 
Simply fill out the required fields to begin enjoying the benefits of FamilyTime.com – it’s fast and it’s free.
* required



 
 
Concerned about privacy? Rest assured, we never sell or share your personal information.
See our Privacy Policy.
//