Chilean sea bass with a parsley tartar sauce, glazed carrots, and rice/caulirice mixture

Wow, was this delicious! John cooked these thick chunks of fish for fourteen minutes in a 400F oven topped with a little olive oil, salt, garlic powder, paprika, and bay leaf. They came out perfectly! To accompany the fish I made the parsley tartar sauce which is basically my usual tartar sauce with the addition of parsley, Greek yogurt, jalapeño, and water to thin it out.

The carrots, not quite submerged in water, were cooked with a few thyme sprigs for about 12 minutes When the water boiled away (you may need to add more during the cook time) I added a teaspoon of sugar, a teaspoon of olive oil, and 2 tablespoons of finely chopped onion. A couple of minutes rolling them around in the pan and they were glazed. The rice was my usual lower carb side of rice and cauliflower rice combined.

This dish is worthy of company and only takes about one half hour to make!