Chilean sea bass with new potatoes and Brussels sprouts. 11/30/21 Day 58 GBTG

Today is the third day being on my Getting Back to Goal plan. I always say the third day is the hardest. You are all gung-ho for the first two days but by the third one you’d really like a piece of candy, a glass of wine, some chips, or whatever is your happy food. Chilean sea bass is a great choice for the third day because it is unctiously delicious that you feel you are cheating without doing so.

The first thing to work on are the new potatoes since they will take the longest to cook. I put them in a steamer basket with an inch or so of water.

Potatoes waiting to be cooked. Three larger ones for John and three smaller ones for me.

After the potatoes have been on for about 15 minutes I start the Brussels sprouts and John puts the fish in the oven.

Brussels sprouts have been cut in half and will cook in a half cup of water, some faux butter, salt, a sprinkle of sugar, and dry sherry.
John prepares the fish for a 400F oven. They are sprayed with olive oil spray and dusted with salt, garlic powder, paprika, and a dash of cayenne pepper. The herb is tarragon. They cook for about 15 minutes until the internal temperature is 120F.

The dinner is fabulous. Everything is cooked well and the delicious fish makes it seem like a festive occasion. Chilean sea bass is expensive but there is no waste and, if you buy the frozen product from Costco, it is much less pricy but still wonderful.

A plate full of yumminess – roasted Chilean sea bass, steamed new potatoes, and sauteed Brussels sprouts
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