Sautéed Striped Bass with Summer Vegetables

Name: Sautéed Striped Bass with Summer Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 237 milliliters (2 x 1/4-inch) julienne-cut carrot; 1 teaspoons dried thyme; 177 milliliters julienne-cut fennel stalks; 59 milliliters chopped fresh basil; 3 garlic cloves, minced; 1 Tbsp olive oil, divided; 237 milliliters vertically sliced red onion; 1 teaspoons salt, divided; 237 milliliters (2 x 1/4-inch) julienne-cut yellow squash; 680 grams striped bass fillets, skinned; 1 Tbsp white wine vinegar; 237 milliliters (2 x 1/4-inch) julienne-cut zucchini

Need It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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

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Salt And Pepper

Fish

Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot.

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Cooking Spray

Cooking Oil

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Frying Pan

Add fish; cook 3 minutes on each side or until fish flakes easily when tested with a fork.

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Fish

Remove from skillet; keep warm.

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Frying Pan

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.

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Cooking Spray

Garlic