Roasted sea bass with new potatoes and broccoli. 4/6/21

Since yesterday was a salt extravaganza we decided that a less sodium packed meal would be the right choice. We finished up our pack of frozen Chilean bass by having a little extra in the shape of a much thinner third piece of fish (the piece on the left in the picture below) that John folded in half so it would cook at the same rate as the other pieces. The uniforms thickness translated into all the pieces being done in 14 minutes at 400F.

I started to steam the new potatoes a little ahead of the fish going in the oven. There were some bigger potatoes that ended up on John’s plate and I knew that they would take about 20-25 minutes. Once cooked, even if I had to hold them for 5 minutes or so, I knew that they would stay warm.

The broccoli took about 8 minutes and I made a lot of it. Unsurprisingly we ate it all.

I was very sparing with the salt in this meal. Using lemon as a seasoning helped out with my usual salt craving.

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

1 Response to Roasted sea bass with new potatoes and broccoli. 4/6/21

  1. Pingback: Roasted sea bass with new potatoes and broccoli. 4/6/21 — Omnivore | My Meals are on Wheels

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