Chilean sea bass, blistered cherry tomatoes, kale and corn 6/7/22

Chilean sea bass, blistered tomatoes, kale and corn

As fabulous as Chilean sea bass is, the vegetables really stole the show for this dinner.

John roasted the Chilean sea bass in a 400F oven for 14 minutes. He seasoned it with salt, garlic powder, Old Bay, tarragon (from our patio pot!), and a little olive oil. It came out perfectly. We really like Chilean sea bass but it is really pricy even though we usually buy it frozen from Costco. I see it is available at our local Whole Foods this week for around $22 /lb. if you have Amazon Prime. We will need to take advantage of the sale price.

I have to pat myself on the back for how delicious the vegetables turned out. The bitterness of the kale was great against the sweetness of the corn and garlic. Blistering cherry tomatoes is something I have not done before. It is super easy. Heat up some olive oil in a pan and when it is hot put the tomatoes in. Let them just sit there for 2 minutes and then flip them over and add salt and minced garlic . Cook them another 2 minutes. Take them out and sprinkle on some shredded basil. Yum!

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

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