Baked Sea Bass with Pesto, Carrots and Zucchini

Serves 2 .

Ingredients:

2 sea bass fillets (about 1 pound)

¼ teaspoon salt

¼ teaspoon fresh ground pepper

¼ cup pesto (store bought)

1 carrot (grated)

½ zucchini (grated)

2 tablespoon extra virgin olive oil

1/8 cup dry white wine

Instructions:

Heat oven to 450 degrees F. Put two 12-inch squares of aluminum foil on a work surface and brush with 1 tablespoon oil.

Put a sea bass fillet in the center of each foil square. Sprinkle fillet with salt and pepper. Spread fish with pesto. Cover top of fish with carrots and zucchini. Sprinkle with salt and pepper. Cup foil around fish and drizzle fish with oil and wine. Fold edges of foil to make a sealed package. Put the foil packages on a baking sheet.

Bake until the fish are done, about 8-12 minutes. Open foil packages and transfer the fillets with their vegetable topping to plates. Pour the juices over the top.

Marie's Tip: Goes great with herbed couscous!