Chilean Seabass with Zucchini
1 1/2 lb. Chilean sea bass fillets
3 cloves garlic, minced
1 to 2 tbsp. cilantro, finely chopped or more
2 tblsp. oil-packed sun-dried tomatoes, chopped and drained
2 green onions, chopped
dash white wine
2 to 3 small zucchini, sliced
1 Serrano chile, minced
salt, pepper, paprika
Arrange Seabass fillets in a single layer on foil-lined broiler
pan. Spread garlic, cilantro, sun-dried tomatoes, and green onions
over them. Squeeze lime juice on 'em, sprinkle the wine, arrange
the marrow around the fish, salt/pepper to taste, and add paprika
for color. Cover with foil and crimp the edges to form a seal.
Bake at 450 degrees for 20 minutes.