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4 skinless bass fillets

10 basil leaves
1/2 cup olive oil
1 TBSP. orange juice
Pinch each salt and pepper

Cook basil leaves in boiling salted water for 10 seconds; drain, run under cold water and squeeze dry.
Puree all ingredients in a blender.

1/2 cup thinly sliced    onions
1/2 cup corn kernels
1 cup halved cherry    tomatoes

Preheat oven 450 degrees.
Combine veggies; set aside.
Lay out a large sheet of heavy duty tin foil for each packet.
Mound 1 cup of veggies in center of each piece of foil.
Season with salt and pepper.
Place a fillet on top of veggies; add a splash of water or wine.
Fold up ends of foil and seal into packets, leaving room inside for steam.
Place on baking pan; bake 12 minutes.
Let sit for 5 minutes, then carefully open the packets and serve with the topping.
Serves 4.

Coastal Fisherman Merch
CF Merch



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