28 Days til Cancun!
I'm not much of a cook. I happen to love cooking for large dinner parties but other than that nobody around here eats. So I keep it simple (KISS). Quality ingredients and my Breville Convection oven make life super easy to stay healthy, tasty and easy.
Chilean Sea Bass
8oz Wild Caught Chilean Sea Bass
1 tsp Olive Oil
1 clove Organic garlic, minced
Pink Himalayan Salt
Ground Black Pepper
Organic Lemon
1. Preheat 400F.
2. Line pan with Aluminum Foil (quick getaway here).
3. Place Sea Bass skin side down.
4. Drizzle oil on top and spread it over the fish with a spoon on all sides.
5. Salt & Pepper to taste.
6. Sprinkle minced garlic on top.
7. Cut lemon in half and drizzle over the fish.
8. Cook 8-10 minutes.
EAT! ENJOY!
I like it on a bed of arugula or with steamed broccoli or asparagus.
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