Sushi + Chilean sea bass, new potatoes, Vichy carrots 7/17/21

Today is our actual anniversary day and we are cooking together as we do almost every day. Since today is special we are starting off with a first course of sushi and seaweed salad that we purchased at a local upscale grocery store.

Sushi and seaweed salad

For our main course John is roasting Chilean sea bass and I am making steamed new potatoes and the Vichy carrots. John cooked the fish perfectly at 400F for 14 minutes. I gave the potatoes a head start and kept them warm when they were cooked since I wanted to use the same pan for the Vichy carrots.

While I was shopping at the above mentioned upscale market I picked up some of those thin carrots with the tops attached. Making Vichy carrots is basically cooking the carrots in a little liquid with some shallot, butter and sugar. I also made a mango salsa which included chopped Fresno chile and red onion.

Roasted Chilean sea bass, steamed new potatoes, Vichy carrots, and mango salsa

This was a fine anniversary dinner! But now I need to start thinking of what we can make and do for our 50th anniversary next year!!

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

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