Thyme Crusted Chilean Bass
on sauteed asparagus, yellow and green zucchini, and shallotsServes 4Preheat oven to 395 degreesChilean Bass was by far the most popular fish in the 90’s,so much so they had to stop the fishing of it so the supply could rebuild. At my restaurant in Malibu in the 90’s, that was our #1 best-selling dish, going through at least 500 pounds a week, and that was in just my restaurant! I always have the same salad with my dinner, which is a simple, baby romaine and avocado salad drizzled with olive oil and seasoned rice vinegar.
Source: Lisa Stalvey
Ingredients
- Chilean bass fillets, skin off
- pkg. fresh young thyme in soil, chopped
- thin asparagus spears, bottoms cut off
- small yellow and green zucchinis, cut in half length wise, then into ½ inch piec
- shallots, peeled and thinly sliced
- light olive oil
- Pink salt and black pepper, to taste
- lemons, ½’vd