Roasted Chilean Sea bass with Peas, Parsnips, and Carrots

I watched quite a bit of Food Network yesterday – Giada and Ina in particular. They inspired me to make fish and vegetables for dinner last night.

I roasted 1 large chopped parsnip and 3 small chopped carrots in a 400 degree oven for 30 minutes with 1 1/2 tablespoons of olive oil and some salt and pepper.

Meanwhile, in the same oven, I roasted two pieces of sea bass for 15 minutes with a tablespoon of olive oil, the juice from 1/2 lemon, and some salt and pepper. (Put the fish in the oven 15 minutes after the veggies, so they will be ready at the same time).

In a pan under medium low heat, I sautéed half an onion with a tablespoon of olive oil for 5 minutes. I added 2 cups of frozen peas which I had thawed to room temperature and a little salt and pepper. I cooked the peas for 2 minutes making sure they wouldn’t turn brown. Once the peas were hot, I turned off the heat of the pan, and I added 1/4 cup chopped mint.

Look how colorful everything is! Who says you need to eat skittles to taste the rainbow?