JoDee Jeans Kitchen

Broiled Chilean Sea Bass Roasted Red Potatoes: Pre heat oven to 450 degrees. Quarter 4 to 6 red potatoes (1 inch) and season with 1/4th pack of dry Italian dressing mix and 1/3 of the olive oil. Toss in a bowl. Put on a foil lined pan sprayed with non stick olive oil, not touching. Place in oven while you fix the fish. The potatoes should be in the oven for 10 minutes before putting the sea bass in. This will ensure that everything is ready at the same time, 40 minutes or less, including prep time! Broiled Chilean Bass: Two 6oz to 8oz pieces of Sea Bass. Use a paper towel to remove excess water. Season both sides with 1/3 of the olive oil, salt, pepper, parsley flakes and oregano. If you like heat, you can also add spices of your choice at this time to turn it up a notch. Top each filet with 2 pats of butter. Place in oven and cook until internal temperature reaches 145degrees, about 20 minutes. I prefer to use a foil lined pan with olive oil for an easy cleanup. Green Beans: Sauté 2 cloves of chopped garlic with the remaining 2tbsp of olive oil, add salt and pepper and cook on medium for 2 minutes. Add beans and 1/2 cup of hot water to pan, cover, and cook on high until boiling. Uncover and cook until reduced. Add almonds and remaining 2 pats of butter and cook for 1 more minute. After you plate the beans top with Parmigiano-Reggiano. I bag of frozen French style green beans 1 bag of thinly sliced almonds 6 tbsp. of olive oil 2 cloves of garlic Salt and pepper to taste 4 to 6 red potatoes Dry Italian seasoning mix