Black Sea Bass with Peach Balsamic Vinegar Sautéed Veggies

Black Sea Bass with Peach Balsamic Vinegar and Sauteed Veggies

A light dinner that takes full advantage of summer vegetables
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Main Course
Cuisine: American
Keyword: Black Sea Bass, Cherry Tomatoes, Green onions, mushrooms, Sevens Barrels Peach Balsamic Vinegar, Zucchini
Servings: 2
Calories: 216kcal


  • 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


  • 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


Calories: 216kcal | Carbohydrates: 11g | Protein: 33g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 136mg | Sodium: 720mg | Potassium: 941mg | Fiber: 3g | Sugar: 7g | Vitamin A: 931IU | Vitamin C: 53mg | Calcium: 69mg | Iron: 3mg
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