07/10/2022
Paleo friendly Chilean Seabass with Sweet Basil sauce over sautéed sweet potatoes, mushrooms and spinach! Ingredients and instructions below! Chilean Seabass, basil, honey, garlic, salt and pepper, olive oil. Baby mushrooms, sweet potatoes, baby spinach and lemon. Prepare fish first. Start by making your sweet basil sauce. Get blender ready, add three cloves of garlic, add 3/4 pack of basil leaves, half a cup of olive oil, 1 to 2 Teaspoons of honey, salt and blend for four seconds. Add half of sweet basil sauce to chili and Seabass before cooking. Cook Seabass at 400° for 20 minutes , after 20 minutes let broil at 500° for 3 to 5 minutes. Turn Oven off and let rest in the oven for an additional five minutes. Prepare vegetables. Using a slicer, slice your sweet potatoes at a two setting and carrots as well. Add potatoes, carrots and mushrooms to hot pan with olive oil and then stir for 30 seconds. Let vegetables cook for no more than five minutes. Add baby spinach after the stove is turned off and mix vegetables together adding salt and pepper as desired. Plate vegetables, adding your Seabass on top. Take 2 tablespoons of raw uncooked basil sauce and add to Seabass. Squeeze lemon on fish as desired. Enjoy!
