I See Bass

What do you get when you ship a styrofoam cooler full of meat and fish across America? Well, you get high quality amazing meals! To say I'm missing my California markets and resources is almost an understatement. It's not so easy to carry 10 bags of groceries 15 blocks. The Dupont Farmers Market where Michelle Obama was once spotted was a bit of a disappointment. Luckily for me and J we have enough meat and fish to last us through the end of the summer!

I am so happy to have Chilean Sea Bass whenever I feel like it. It is by far my favorite fish. If you are a bit afraid of seafood, it's the fish for fish virgins. Mild, buttery, and flaky. Mmmmm.

Chilean Sea Bass in a herbed butter white wine lemon sauce with Broccolini on the side.

Ingredients for Chilean Sea Bass:

No measurements here people. Just put however much you feel comfortable with. I love butter so my fish was smothered in herbed butter.

See...

I purchased the butter already "herbed" from Trader Joes.

After spreading the fish with butter, place it in a baking dish and squeeze half a lemon and about 1/3 of a cup of white wine and season with salt and pepper.

Bake for 20-25 minutes at 375°.

Next I made the accompanying side dish of broccolini. Similar to broccoli but with smaller florets and longer thinner stalks. Very juicy and tender!

Ingredients:

Broccolini

Butter

Lemon Pepper Seasoning

Lemon

Garlic

Just sauté the garlic and broccolini in butter for a few minutes.

Using a zester zest half of a lemon into your pan and stir. Squeeze the juice of the whole lemon into the pan and continue cooking on med heat covered. Covering will create steam for the broccolini to finish cooking.

Your finished product is a nice combination of lemon and garlic flavors. Perfect with a glass of white wine. :)

Enjoy!!