Ginger Herb Roasted Chilean Sea Bass

Total serves: 4

Ingredients:

• 4 Tbls of Grated Fresh Ginger Root
• 2 Tbls of Fresh Tarragon Leaves
• 2 Tbls of Fresh Flat Italian Parsley
• 2 Tbls of Fresh Basil Leaves
• 1 Tbls of Olive Oil
• 1 Clove Garlic
• 1 Tbls of Water
• Salt & Pepper
• 4 5 oz. Filets of Sea Bass
• 1 lb. Fresh Asparagus, cleaned/trimmed
• 4 small zucchini halved lengthwise
• Olive oil spray
• salt & pepper

To prepare this recipe, one needs to place all ingredients in a food processor and puree it until smooth like pesto consistency.

1. Preheat oven to 375 degree.
2. Flavor the sea bass with both salt and pepper and then place on a cookie sheet, whichhas been sprayed with a non-stick cooking spray.
3. Top every filet with herb puree and equally spread to coat the top of the filet.
4. Roast on the bottom rack for 20-25 minutes in oven until the fish gets opaque white on the sides.
5. While the fish is cooking, put the asparagus and zucchini on a cookie sheet and scatter with an olive oil spray to totally coat.
6. Flavor with salt and pepper.
7. Place the vegetables in the oven with the fish after it has been roasting for 12 minutes.
8. Constantly cook the vegetable for minimum 10-12 minutes.. The vegetables and fish must be done at the similar time.
9. Put nearly a quarter cup of the tomato coulis on a plate at the time of plating the dish.
10. Place a filet on top of the coulis and then add the vegetables to the dish with an offset metal spatula. Decorate the dish with a lemon wedge at last.

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