Sea bass, Vichy carrots, new potatoes, parsley sauce. 7/28/20

Chilean sea bass with new potatoes, Vichy carrots, and parsley sauce

This was a stellar dinner. We bought these Chilean sea bass individually frozen fillets from Costco and they were great. It is on the expensive side since the per meal cost of the fish is about $13 for the two of us but if we had this in a restaurant it would cost $80 or more. Oh, the advantages of having to eat at home during the pandemic! Cook the fish in the oven at 400F for about 13 minutes. The fish was seasoned with salt plus enhanced with paprika, bay leaves, garlic powder, and lemon zest.

The sides were 4 oz. steamed new potatoes each and Vichy carrots, a recipe I found on NYTime Cooking. Basically it is cook the carrots in a little water for about 15 minutes. Into the dry pan (since the water has evaporated) add olive oil (I used spray), some finely diced shallot (I used onion), a teaspoon of honey (I used brown sugar), and thyme. Cook another two minutes.

The parsley sauce was a whizzed-together bunch of parsley leaves and tender stems, 1/4 cup minus one tablespoon water, one tablespoon olive oil, one tablespoon lemon juice, and one eighth teaspoon xanthan gum powder. The original recipe calls for one quarter cup oil but I did not want that much oil so I substituted oil with water but kept the viscosity using xanthan gum.

This dinner was so good that it was impossible to not keep saying “yum” while eating.

This entry was posted in American, Fish, Healthy tips, pescatarian, Recipes, Vegetables and tagged , . Bookmark the permalink.

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