Black Sea Bass with Peach Balsamic Vinegar Sautéed Veggies
1 large zucchini – cubed
1 package of baby mushrooms – sliced
1 cup of cherry tomatoes – halved
3 green onions – sliced
1 tablespoon of Seven Barrels Peach Balsamic Vinegar
1/2 tsp salt and pepper
1 bunch of dill
1 tablespoon of olive oil
1 lemon half
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 tablespoon of 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.
This should take about 15 minutes total.