Ginger Herb Roasted Chilean Sea Bass

Total serves: 4

Ingredients:

• 4 Tbls Grated Fresh Ginger Root
• 2 Tbls Fresh Tarragon Leaves
• 2 Tbls Fresh Flat Italian Parsley
• 2 Tbls Fresh Basil Leaves
• 1 Tbls Olive Oil
• 1 Clove Garlic
• 1 Tbls 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

Recipe: Ginger Herb Roasted Chilean Sea Bass

1. Preheat oven to 375.
2. Season the sea bass with salt and pepper and place on a cookie sheet that has been sprayed with a non stick cooking spray.
3. Top each filet with herb puree and evenly spread to coat the top of the filet.
4. Roast in oven on the bottom rack for 20-25 minutes or until the fish has become opaque white on the sides.
5. While the fish is cooking place the asparagus and zucchini on a cookie sheet and spray with an olive oil spray to completely coat.
6. Season with salt and pepper.
7. Place the vegetables in the oven with the fish after it has been roasting for 12 minutes.
8. Continue to cook the vegetable for 10-12 minutes or until tender. The vegetables and fish should be done at the same time.
9. To plate the dish place about a quarter cup of the tomato coulis on a plate.
10. With an offset metal spatula place a filet on top of the coulis and add the vegetables to the dish.
11. Garnish with a lemon wedge.

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