Sautéed Striped Bass with Summer Vegetables

Sautéed Striped Bass with Summer Vegetables

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    (6-ounce) striped bass fillets skinned

  • ½

    teaspoon salt divided

  • ¼

    teaspoon black pepper

  • 1

    tablespoon olive oil divided

  • Cooking spray

  • 1

    cup (2 × ¼-inch) julienne-cut yellow squash

  • 1

    cup (2 × ¼-inch) julienne-cut zucchini

  • 1

    cup (2 × ¼-inch) julienne-cut carrot

  • 1

    cup vertically sliced red onion

  • ¾

    cup julienne-cut fennel stalks

  • ¼

    cup chopped fresh basil

  • 1

    tablespoon white wine vinegar

  • ½

    teaspoon dried thyme

  • 3

    garlic cloves minced

  • Basil sprigs (optional)

Directions

Sprinkle fish with 1/4 teaspoon salt and black pepper. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add fish; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Remove from skillet; keep warm. Combine 1/4 teaspoon salt, 2 teaspoons oil, squash, and next 8 ingredients (squash through garlic), and toss well. Wipe skillet with paper towels; recoat with cooking spray. Add vegetable mixture, and sauté 4 minutes or until crisp-tender. Serve fish over vegetables; garnish with basil, if desired. Serving Size: 1 fillet and 3/4 cup vegetable mixture


Nutrition

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