Chilean sea bass with asparagus and butternut squash. 6/12/

Roasted Chilean sea bass, asparagus, and butternut squash

In the interest of making the cooking and clean-up as easy as possible we cooked our entire dinner in the oven. The last time I made butternut squash I had a bunch of cubes leftover so I froze them raw and they were already totally prepped when I needed them tonight. I gave the squash a 10 minute head start in a 425F oven and then added the asparagus. The fish also went in the oven at this point. Everything cooked an additional 14 minutes and finished at the same time.

I had asked John to make extra of the fish because I love it so much. It was absolutely delicious! The butternut squash did not brown as much as I expected and I think that was due to it having been frozen. The asparagus, I thought, was a little under-done but John thought it was perfect. This was a fabulous Saturday night dinner and we will be off to Costco this week to buy more of their exceptionally economical and beautiful Chilean sea bass.

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

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