Sautéed Striped Bass with Summer Vegetables
By Lv2Cook
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Ingredients
- 4 (6-ounce) striped bass fillets skinned
- 1/2 teaspoon salt divided
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil divided
- Cooking spray
- 1 cup (2 × 1/4-inch) julienne-cut yellow squash
- 1 cup (2 × 1/4-inch) julienne-cut zucchini
- 1 cup (2 × 1/4-inch) julienne-cut carrot
- 1 cup vertically sliced red onion
- 3/4 cup julienne-cut fennel stalks
- 1/4 cup chopped fresh basil
- 1 tablespoon white wine vinegar
- 1/2 teaspoon dried thyme
- 3 garlic cloves minced
- Basil sprigs (optional)
Details
Servings 1
Preparation
Step 1
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
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