Black Sea Bass with Peach Balsamic Vinegar and Sauteed Veggies
216kcal
Ingredients
- 1 large zucchini cubed
- 1 package baby mushrooms washed and sliced
- 1 cup cherry tomatoes washed and halved
- 3 green onions washed and sliced
- 1 tbsp Seven Barrels peach balsamic vinegar
- 1/2 tsp sea salt
- 1 bunch fresh dill 1
- 1/2 lemon
- 3/4 pound black sea bass
Method
- Rinse fish and pat dry
- Wash all veggies and chop accordingly
- Heat oil in a heavy pan and sauté the zucchini for 3 minutes on high heat
- Add the scallions and mushrooms and tomatoes and sauté until the mushroom start to brown (about 4-5 minutes)
- Add the peach balsamic vinegar
- Set vegetables aside
- DO NOT wipe out the pan
- Add another splash of olive oil and add the dill and the lemon, face down. Season the bass with salt and pepper and sear for about 3 minutes per side. If desired, add a little more vinegar to taste. Spoon over fish
- Plate the fish and surround with vegetables. Top with fresh dill
Nutrition
Calories216kcalCarbohydrates11gProtein33gFat4gSaturated Fat1gCholesterol136mgSodium720mgPotassium941mgFiber3gSugar7gVitamin A931IUVitamin C53mgCalcium69mgIron3mg
