Our dinner tonight is kind of a splurge. Chilean sea bass is not an inexpensive fish but it is so, so tasty. I make a topping of mushrooms, lemon peel, garlic, shallot, carrot, and parsley. I use the food processor to make all the pieces quite small. John sautes the mixture in a little olive oil spray until it is thoroughly dried out. Some of the topping goes underneath the fish and the rest on top. The pieces bake in a 350 degree oven for about 8 minutes with the last two minutes on broil. The fish is served with couscous left over from the other night and broccoli. I extend my weird mustard sauce from the Mongolian pork chop night for a little sauce on the broccoli. We have a nice bottle of cabernet franc. What are we celebrating? Nothing, really. It’s just nice to treat ourselves.

Chilean sea bass with mushroom topping, couscous, and broccoli with mustard sauce