Chilean sea bass, Vichy carrots, zucchini and onions. 9/14/22

Roasted Chilean sea bass, Vichy carrots, zucchini and onions

This was John’s birthday dinner! He chose Chilean sea bass and we negotiated on the vegetables. He said he wanted two vegetable instead of a starch and a vegetable. After he decided that he wanted the zucchini, onions, and garlic that I make, I suggested Vichy carrots. The zucchini is simply sauteed with onions and garlic in olive oil. The Vichy carrots are started in a pan with water that comes half way up the sides of carrots, a half tablespoon of brown sugar, and a teaspoon of butter. As the carrots cook the water evaporates and then the butter and sugar make a glaze. If the water gets too low you just add some more until the carrots are cooked.

Along with the zucchini which came from our daughter’s garden we had three different herbs that I grow in pots on our patio. They were tarragon on the fish, thyme on the carrots, and basil on the zucchini.

Even though it was his birthday John cooked the fish. Better to have someone who knows what they are doing make the sea bass than me! Happy Birthday, John!

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

1 Response to Chilean sea bass, Vichy carrots, zucchini and onions. 9/14/22

  1. Pingback: Chilean sea bass, Vichy carrots, zucchini and onions. 9/14/22 — Omnivore | My Meals are on Wheels

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