Name: Black Sea Bass with Peach Balsamic Vinegar and Sauteed Veggies
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
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

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Black Sea Bass with Peach Balsamic Vinegar and Sauteed Veggies

A light dinner that takes full advantage of summer vegetables

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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:

Calories: 216kcal

Equipment

heavy pan that can go from stovetop to oven

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

US Customary - Metric

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