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.