Chilean sea bass and an expanse of vegetables 5/3/22

Roasted sea bass, snow peas and zucchini, kale and corn

Perhaps it is because I prepared them but it seemed to me that the vegetables outshone the Chilean sea bass (which is not easy to do!) John roasted the sea bass for 15 minutes in a 400F oven. The fillets were seasoned with salt, tarragon, Old Bay, and a little olive oil.

Originally we were supposed to be having new potatoes with the fish but I had too many vegetables waiting to be used in the refrigerator and decided to go with a few of them. I cooked the snow peas and zucchini in a little water and a dab of butter. The zucchini broke down a bit but the overall flavor was delicious. For the kale and corn, first I separately cooked garlic slices in a bit of olive oil. Then I cooked the kale in the garlic enhanced oil adding the frozen corn partway through and putting the cooked garlic in at the end. Yummy.

Don’t let your veggies take a backseat to the protein! By taking as much care as you would cooking a protein you can have a really delicious plate. It is good sense and healthy eating to have your protein be almost like a condiment and fill your plate full of vegetables.

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

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