Sea Bass with Vegetable Melange

Name: Sea Bass with Vegetable Melange
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 2 mediums carrots, cut into 2x1/4x1/4-inch strips (1 cup); 2 Tbsps chopped fresh parsley; 1 Tbsp lemon juice; 1 teaspoon grated lemon peel; 118 milliliters medium onion, chopped; 1 medium red bell pepper, cut into 1/4-inch strips; 0 teaspoons salt; 454 grams sea bass, tilapia, snapper or other medium-firm fish fillets, 3/4 to 1 inch; 1 Tbsp butter or stick margarine; 1 Tbsp butter or stick margarine, melted; 0 teaspoons dried tarragon leaves, if desired; 1 small zucchini, cut into 2x1/4x1/4-inch strips (1 cup)

Sea Bass with Vegetable Melange is a gluten free, dairy free, whole 30, and pescatarian main course. This recipe serves 4. One serving contains 203 calories, 22g of protein, and 9g of fat. This recipe covers 23% of your daily requirements of vitamins and minerals. If you have lemon peel, stick margarine, salt, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes about 55 minutes.

Instructions

Heat oven to 42

Equipment you will use

Oven

Melt 1 tablespoon butter in 10-inch nonstick skillet over medium-high heat. Cook onion and carrots in butter 2 minutes, stirring frequently. Stir in bell pepper. Cook 1 minute, stirring frequently. Stir in zucchini, 1 teaspoon lemon peel, the salt and tarragon. Cook 1 minute, stirring frequently; remove from heat.

Ingredients you will need

Bell Pepper

Lemon Peel

Tarragon

Zucchini

Carrot

Butter

Onion

Salt

Equipment you will use

Frying Pan

Cut fish into 4 serving pieces (skin can be left on). If fish has skin, place fish skin side down in ungreased rectangular baking dish, 11x7x1 1/2 inches.

Ingredients you will need

Fish

Equipment you will use

Baking Pan

Mix remaining ingredients; spread over fish. Spoon vegetable mixture around fish.

Ingredients you will need

Vegetable

Spread

Fish

Bake uncovered 20 to 25 minutes or until fish flakes easily with fork.

Ingredients you will need

Fish

Equipment you will use

Oven

Remove skin from fish before serving if desired.

Ingredients you will need

Fish

Equipment

Oven

Frying Pan

Baking Pan

Ingredients

Servings:

2mediums

carrots, cut into 2x1/4x1/4-inch strips (1 cup)2Tbsps

chopped fresh parsley 1Tbsp

lemon juice 1teaspoon

grated lemon peel 118milliliters

medium onion, chopped 1medium

red bell pepper, cut into 1/4-inch strips 0teaspoons

salt 454grams

sea bass, tilapia, snapper or other medium-firm fish fillets, 3/4 to 1 inch 1Tbsp

butter or stick margarine 1Tbsp

butter or stick margarine, melted 0teaspoons

dried tarragon leaves, if desired 1small

zucchini, cut into 2x1/4x1/4-inch strips (1 cup)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Seabass can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Maysaran Arsheen Pinot Gris. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 18 dollars per bottle.