Ingredients
4 tbsp unsalt butter -- at room
1 temperature
4 tsp fresh basil -- finely
1 chopped
2 cloves garlic -- pressed
2 tbsp fresh lemon juice
4 red-skinned potatoes
8 baby carrots
1 1/2 lb fresh boneless chilean sea
1 bass fillets -- (not frozen)
8 slender asparagus spears
Directions
Preheat the oven to 425=B0. 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 abuttered 9x13" pan, or an attractive gratin
dish with the same volumn. Arrange the vegetabes over the fish in an
appealing pattern. Top each fish portion with one-fourth of the
butter-garlic mixture. Ciover tightly with aluminum foil. Bake for
20-30 minutes or until the fish flakes easily with a fork. Serve
immediately.
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NOTES : MCformatting by bobbi744@sojourn.com. Recipe By
: Diane Mott Davidson, The Last Suppers mystery
Servings: 4 servings
Chilean Sea Bass With Garlic~ Basil & Veget Recipe brought to you by Recipe Ideas
Categories: Fish; Mexican; Seafood; Vegetable
The History of Recipes
Academics have proved the existance of recipes way back into history, in fact as far into history as the early Egyptians, and maybe even further. Interesting though that maybe, generally, these old cookbooks were just simple pictorial recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to academics is a collection of clay tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. During the time of the Roman Empire a roman called Apicius compiled a collection of documents showing how to cook the recipes cooked by wealthy Romans. In his scrolls, he describes how the roman meals were split into hors d`oeuvres, main course and afters, something we still use today. This early Roman chef informs us how the Roman chefs used a wide range of aromatic flavors, including a few that will be familiar to modern cooks like thyme, mint and asafoetida. Closer to modern times, we find some books published in the 1300s ; a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these two books are not about the indian curry that is familiar to us all today, but instead accounts of the types of meals cooked for the wealthy. In the fifteenth century, people returning from the crusades brought back a variety of foods and spices from Arab cooking, including spices such as parsley and basil. These new herbs and spices created an increase in books on cooking, most of which are kept safe in private cookery archives. During the succeeding few centuries, the powerful and rich houses strove to serve up the most extravagent banquests, and as a consequence, chefs and their recipe collections increased in prestige. Nevertheless, it was during the nineteenth century that fine cooking and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collecting, verifying, and publishing recipes of the day. By the arrival of the 1900s, cook books were greatly in demand as a result of more people being able to read, increased leisure time and a general increase in wealth. Like it or not, the introduction of television gave us TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Chilean Sea Bass With Garlic~ Basil & Veget recipe.
