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Chilean Sea Bass Recipe


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     Chilean Sea Bass

Category   Breakfast - Brunch
Sub Category   None

12 x 12 sheet of parchment paper
1/3 lb fillet Chilean Sea Bass
1/8 tsp minced garlic
4 stalks asparagus
4 cherry tomatoes, halved
3 bella mushrooms, quartered
1/8 cup white wine
fresh basil
salt, pepper, olive oil

Preheat oven to 400. Place asparagus on parchment paper, lay fillet on top. Rub fillet with olive oil and garlic, then salt and pepper. Top with tomatoes, basil, and mushrooms.
Fold parchment into a package and pour wine into it before closing. Can tie with butcher string to hold it together.
Place on cookie sheet and bake for 20 minutes at 400. Serve on a plate in package with rice or potatoes.
This recipe is for one serving!!

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