Roasted Chilean sea bass, new potatoes, and asparagus

Do you have to spend hours in the kitchen to make a delicious, special-occasion dinner? Not at all. I pre-heated the oven to 400F, sliced the potatoes in half, shook the potato halves with a teaspoon of olive oil and some salt in a plastic bag, dumped them out on a sheet tray that was lined with aluminum foil sprayed with olive oil spray, turned them cut-side down, and popped them in the oven with the timer set for 10 minutes.

When the timer went off John put the seasoned fish in the oven. I also gave the potato-treatment to the asparagus and put them in the oven on the same sheet pan as the potatoes for another ten minutes.

It turned out that the fish needed about three minutes more so I took out the vegetables and tented them with another sheet of aluminum foil to keep warm.

In less than 25 minutes of cooking time and with very few pans to clean we sat down to a delectable dinner. A squeeze of lemon was all that everything needed. So our dinner was not only special-occasion worthy but healthy as well.