Saturday, March 11, 2023

Chilean Sea Bass with lemon butter and garlic on a bed of jasmine rice, accompanied with oven-roasted broccoli.

 Since it is the Lenten season, I thought that I would share a Lenten meal...even though my wife teases me that Lent is the only thing that I follow...she's right, for the most part.  I try not to eat meat on Fridays during lent and I also give something up for Lent.

If I slip and eat meat, I always fall back to the "rulings" from the church that as a "senior" citizen, I am allowed to eat meat...and what did I give up for lent this year?  Drinking far, so good, although I really do want to try the "Peeps" Pepsi. 😂

This baked fish is one of my favorites.  It is cooked in a tasty lemon garlic butter sauce until tender and flaky.  It's a 20-minute dinner recipe for something quick after a hard day's work or play.

I used Chilean Sea Bass in my recipe, but you can use any type of white fish including cod, grouper, snapper, tilapia.  White fish are mild-flavored so it's a good choice if you're unsure about eating fish!

Chilean Sea Bass with lemon butter and garlic


  • 4 tablespoons butter
  • 3 cloves garlic, minced
  • 1 lemon
  • 1 1/2 lb. Chilean sea bass (or whitefish of your choice)
  • 1/2 teaspoon EACH: sea salt and pepper
  • Minced parsley, to serve.
  1. Preheat your oven to 425 degrees Fahrenheit.
  2. Melt the butter in a small pan over medium heat.  Add the garlic and let it cook for a minute or so.  Zest the lemon and add it to the butter.
  3. Thinly slice the zested lemon and place the slices in the bottom of a baking dish.  If there are extra slices, save them for the top of the fish.
  4. Dry the fish with paper towels, season both sides with salt and pepper, then lay the fish on top of the lemon slices.  Spoon or brush the garlic butter over the fish.
  5. Bake the fish for approximately 12 minutes, or until it flakes easily with a fork.  Serve with a little parsley over the top for color.

Prepare your rice as directed.  I use jasmine rice, but any type of rice can be substituted, or for those watching their carb intake, you can use riced cauliflower.

Oven Roasted Broccoli

  • 8 cups fresh broccoli florets cut into bite sized pieces.
  • 1/4 cup olive oil
  • 1 tsp garlic powder
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon of black pepper
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Grease large baking sheet or use Reynolds Wrap non-stick foil.
  3. In a small bowl mix together garlic powder, sea salt, paprika and black pepper.  Set aside.
  4. Place broccoli florets in a large bowl, drizzle with olive oil and stir until evenly coated.
  5. Sprinkle half of the spice mixture over the broccoli, stir and repeat with the second half of the spice mixture and stir until evenly distributed.
  6. Spread seasoned broccoli evenly on the prepared baking sheet.
  7. Roast at 425 degrees for 15-20 minutes, or until broccoli is nicely roasted, stirring once halfway through the cooking process. (Note: the size you cut the florets into will effect the baking time (smaller florets = shorter bake time, larger florets = longer bake time).  So, keep that in mind)!
  8. If necessary, broil the broccoli for a couple of minutes at the end of the roasting time to crisp it up.  I typically do not find this necessary.
  9. Remove from oven and serve immediately.

And here is the finished meal.  Please let me know if you have any questions.

Drink Pairings:

My go to for this meal is a Pinot Grigio from Josh or a Chardonnay from Kendall Jackson, however if you want a beer with this dinner, I recommend a nice Berliner Weisse.  If a cocktail is more to your liking, then I would recommend a dry vodka martini.
Both of these wines are typically under the $15.00 mark.

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