Chilean Sea Bass

Ingredients

Preheat oven to 325 degrees and place parchment paper on a sheet pan.
Place a large skillet over medium-high heat and add olive oil.
Prepare the zucchini and squash by cutting 1/8-inch slices lengthwise from stem to tip using a mandolin, a wide cheese grater or by hand. Lay slices on a sheet pan and cook for 5 minutes.
Once the oil is heated, sear sea bass for about 30 seconds, or golden brown, on each side.
Remove from heat and allow to cool for 5 minutes.
Remove sheet pan from oven and wrap vegetable slices around fish with two slices of roasted zucchini north to south, followed by 2 slices of roasted yellow squash east to west. Add salt and pepper to taste.
Return to oven and continue to cook until an internal temp of 145 degrees is reached.

Place a small skillet over medium-high heat and add olive oil.
While the pan is heating, cut tomatoes in half lengthwise from stem to tip.
Add tomatoes, capers and oregano to the pan, stir gently, then add sherry vinegar to the pan.
Sauté until fragrant and tomatoes are softened, about 2-3 minutes.

Preheat oven to 350 degrees and place parchment paper on a sheet pan.
Bring 2 1/2 quarts of water to boil in a large saucepan over high heat.
Prepare the chives by removing any rough, white-colored ends.
Prepare asparagus by grabbing each stalk at either end, bending until it snaps. The stalk will naturally snap where it starts to get tough.
Prepare and peel the carrot using a mandolin, wide opening cheese grater or vegetable spiralizer to carefully slice the carrot lengthwise into ribbons.
Add vegetables to boiling water, return to boil, and cook until pieces are bright in color and slightly tenderized, 1-3 minutes.
Fill a large bowl with ice water. Drain vegetables in a colander and transfer immediately to ice water. When pieces no longer feel warm to the touch, drain in the colander again and dry.
Wrap 5 stalks of asparagus with 4 stalks of chives and 4 carrot ribbons. Place bundles on a sheet pan.
Drizzle each bundle with olive oil and salt and pepper to taste.
Return to oven and cook until tender.

Preheat the oven to 375 degrees and place parchment paper on a sheet pan.
Bring 2 1/2 quarts of water to boil in a large pot over high heat. Place potatoes into boiling water and cook until able to pierce potatoes about 1/4 way into the potato with a fork. Potatoes will not be fully cooked.
Drain in a colander.
Add herbs to a medium mixing bowl.
Cut potatoes into quarters, then add to the mixing bowl.
Add oil to the mixing bowl, then toss all ingredients until thoroughly coated.
Lay mix out evenly on a sheet pan and salt and pepper to taste.
Roast for 10 minutes or until potatoes are lightly browned.