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Sautéed Striped Bass with Summer Vegetables

  • 4servings
  • 269calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 (6-ounce) striped bass fillets, skinned

  2. 1/2 teaspoon salt, divided

  3. 1/4 teaspoon black pepper

  4. 1 tablespoon olive oil, divided

  5. Cooking spray

  6. 1 cup (2 x 1/4-inch) julienne-cut yellow squash

  7. 1 cup (2 x 1/4-inch) julienne-cut zucchini

  8. 1 cup (2 x 1/4-inch) julienne-cut carrot

  9. 1 cup vertically sliced red onion

  10. 3/4 cup julienne-cut fennel stalks

  11. 1/4 cup chopped fresh basil

  12. 1 tablespoon white wine vinegar

  13. 1/2 teaspoon dried thyme

  14. 3 garlic cloves, minced

  15. Basil sprigs

Instructions Jump to Ingredients ↑

  1. Sprinkle fish with 1/4 teaspoon salt and black pepper.

  2. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add fish; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Remove from skillet; keep warm.

  3. Combine 1/4 teaspoon salt, 2 teaspoons oil, squash, and next 8 ingredients (squash through garlic), and toss well. Wipe skillet with paper towels; recoat with cooking spray. Add vegetable mixture, and saute 4 minutes or until crisp-tender. Serve fish over vegetables; garnish with basil, if desired.

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