Ingredients:

4 tablespoon Unsalt butter; at room temperature
4 teaspoon Fresh basil; finely chopped
2 Cloves garlic; pressed
2 tablespoon Fresh lemon juice
4 Red-skinned potatoes
8 Baby carrots
1½ pounds Fresh boneless Chilean sea bass fillets; (Not Frozen)
8 Slender asparagus spears

Methods:

Preheat the oven to 425ø. In a small bowl, beat the butter, basil, garlic and lemon juice until well combined. Set aside.Parboil the potatoes and baby carrots for 5 minutes.Drain. Divide the fillets into 4 equal portions.Place the fillets in a buttered 9×13″ pan, or an attractive gratin dish with the same volume. Arrange the vegetables over the fish in an appealing pattern. Top each fish portion with one-fourth of the butter-garlic mixture. cover tightly with aluminum foil. Bake for 20-30 minutes or until the fish flakes easily with a fork. Serve immediately.