Servings: 2
Calories: 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
Instructions
- 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
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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