Chef Brian told me I could use tilapia or halibut for his first fish dish, roasted Chilean sea bass with basil pesto in tomato broth with squash and cherry tomato, but I decided to splurge and go for the expensive stuff.
Nearly $20 later, I was the proud new owner of 10 oz. of Chilean sea bass from Santa Monica Seafood.
I questioned the steep purchase, which sucked up nearly 1/5 of my weekly grocery budget, all the way until I tasted the oily, decadent fish, bright broth and crisp veggies.
This, friends, is a winner — made better by the fact that I cooked this incredible meal at at home.
Go me. Well, Wifey Nadia helped a lot, so, go us. Continue reading Week 3, Meal 1: Roasted Chilean sea bass with basil pesto in tomato broth with squash and cherry tomato