So Valentine’s Day happened! When I wasn’t pouring wine like a crazy person at Villicana for the Far Out Wineries Passport Weekend, I played house with my Valentine. We lounged around on the couch, watched Olympics, drank lots of wine, and snugged the dog. It was perfect.
Tim and I didn’t want to do the whole spend-lots-of-money-on-dinner thing and roses weren’t allowed; instead, we opted for dinner at home, complete with port and cheesecake for dessert (Tim surprised me with Four Vines Zin Port and Riedel port glasses! So thoughtful!).
On Saturday, we visited Pier 46 for some Chilean Sea Bass, one of Tim’s favorites. He baked it with salt, pepper, Old Bay Seasoning, and a little olive oil. It was delicious, I loved how the fish came apart like dominoes.
Disclaimer: I didn’t know Chilean Sea Bass is endangered! I won’t be buying it again until the population recovers, but I am glad I tried it.
Baked Chilean Sea Bass
This recipe would work for many different kinds of fish – you can’t go wrong with Old Bay!
1 pound Chilean Sea Bass
Old Bay Seasoning
Preheat oven to 450 F. Coat fish on both sides with salt, pepper, and Old Bay. Pour some olive oil into a glass baking dish and bake for 15-20 minutes.
Tim says that Chilean Sea Bass is really hard to mess up because it’s a really fatty fish, and the fat keeps it moist even if you leave it in for too long. He is great at cooking fish though, so he has nothing to worry about!