Melissa has just come home for a visit and is staying at a rental home close to me. I’m excited to get into the kitchen and make a great home-cooked meal together. Earlier, we went grocery shopping and decided on Chilean Sea Bass.

I knew she wanted to cook together, so I came armed with the basics. I brought a sheet pan, a small cutting board, a chef’s knife, a Microplane, olive oil, Kosher salt, and freshly ground black pepper. Not knowing, for sure, if there was a casserole dish available, we improvised and bought a disposable pan, and I’m glad we did; it worked out perfectly.

I like to do slightly different variations of pasta dishes. Besides using Sea Bass filets, I also added roasted Piquillo peppers to this latest version. I’ve posted a link to my Procençal-style Grouper, a very similar recipe, below. This recipe will walk you through, step-by-step, how to pull this dish together.

This is my Provençal-style Baked Chilean Sea Bass. 

https://lindalouhamel.com/2018/05/22/provencal-style-grouper/