Recipe: Chilean Sea Bass

Today's recipe is brought to you by boy's excellent skills in the kitchen. On Friday evening, we decided to forgo the usual pizza and wine and go all out for dinner at home. Finding himself at the waterfront fish market yet again, Philip selected a succulent piece of sea bass. To complement his choice, we had some jumbo shrimp for a shrimp cocktail appetizer. It's one of my favorite dishes so bravo, my dear. 

We decided to sear the bass and season with a grape tomato salsa, adapted from this recipe. The basil puree of simply basil and olive oil really made the dish. Mixed with the dill, tomatoes and Cubanelle pepper, it was delicious. 

Before searing, he simply drizzled the bass with lemon and olive oil and seasoned with salt and pepper. * Easy peasy. 

Paired with simple green green beans, it turned out to be a fancy Friday evening. 

*Beware, your home make smell like the ocean for a few days if you make this dish!