January 29, 2014 – Splurge Wednesday – Chilean Sea Bass

Our dinner tonight is kind of a splurge. Chilean sea bass is not an inexpensive fish but it is so, so tasty. I make a topping of mushrooms, lemon peel, garlic, shallot, carrot, and parsley. I use the food processor to make all the pieces quite small. John sautes the mixture in a little olive oil spray until it is thoroughly dried out. Some of the topping goes underneath the fish and the rest on top. The pieces bake in a 350 degree oven for about 8 minutes with the last two minutes on broil. The fish is served with couscous left over from the other night and broccoli. I extend my weird mustard sauce from the Mongolian pork chop night for a little sauce on the broccoli. We have a nice bottle of cabernet franc. What are we celebrating? Nothing, really. It’s just nice to treat ourselves.

Chilean sea bass with mushroom topping, couscous, and broccoli with mustard sauce

Chilean sea bass with mushroom topping, couscous, and broccoli with mustard sauce

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