Roasted Chilean sea bass with mango salsa. 9/12/20

Roasted Chilean sea bass, mango salsa, parsley tartar sauce, rice, and broccoli

John roasted three pieces of sea bass for 12-15 minutes depending on their thickness. How’s that for a fast delicious dinner?! I made a mango salsa to go with the dinner by combining mango, a chiffonade of kale, Fresno chile, lime juice, olive oil, and a sprinkling of basil, tarragon, and mint. It was sweet and spicy. I also made a parsley tartar sauce. John cooked some rice earlier in the day and I steamed some broccoli when the fish was half-way done.

This dinner is definitely company-worthy if we were able to have company! However, it was lovely just to make for ourselves.

This entry was posted in American, Easy, Fish, Legumes, pescatarian, rice, Uncategorized, Vegetables and tagged , . Bookmark the permalink.

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