WITH GARLIC, BASIL, AND VEGETABLES
4 tablespoons unsalted butter at room temperature
4 teaspoons finely chopped fresh basil
2 garlic cloves, pressed
2 tablespoons fresh lemon juice
4 red-skinned new potatoes
8 baby carrots
l½ pounds fresh (not frozen) boneless Chilean sea bass fillets
8 slender asparagus spears
Preheat the oven to 425°. 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- by 13-inch 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
