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Chilean Sea BassI don’t like fishy fish but I like fish. Dick loves fish. Solution: use unfishy fish and bake or cook in a way that won’t smell the entire house. 4 Chilean sea-bass (or halibut) filets 1 tsp lemon pepper ½ tsp Talicherry pepper, ground (optional) ½ cup Kalamata olives ½ cup Green olives packed in garlic or herbs ¼ cup capers, drained 5 canned whole tomatoes, fork-smashed 2 cloves garlic, minced 1 bunch fresh thyme Preheat over to 350. Season fish with peppers and put in a glass baking dish. Cover and surround with the remaining ingredients. Bake 30 minutes. I serve this with cauliflower steaks: Slice cauliflower head into thick slabs. Season and place on a cookie sheet. Bake at 425F for 30 mintes until caramelized. |