Seared Sea Bass with Garlic Roasted Veggies
Recipe Type: Main
[b]Sea Bass ingredients:[/b]
1 (1-pound) sea bass fillet (about 2 inches thick)
2 teaspoons vegetable oil
1/4 cup water
1/4 cup dry vermouth
1/4 teaspoon salt
1/4 teaspoon pepper
4 garlic cloves, minced
2 tablespoons chopped fresh parsley
3 medium zucchini, sliced into 1/2 inch circles, or half circles
4-5 tomatoes, seeded and chopped into 1 inch pieces
1 large bell pepper, cut into 1/4 – 1/2 inch strips
1 large onion, sliced into half circles
6 garlic cloves, sliced or minced
1/4 cup olive oil
juice of 1/2 lemon, optional
1 Tablespoon fresh parsley and/or basil, minced
[b]Sea Bass How to:[/b]
Cut fish crosswise into 4 equal pieces. Heat oil in a large nonstick skillet over high heat. Add fish, and cook 1 minute. Turn fish over; gradually add the water and next 4 ingredients (water through garlic) to skillet. Cover, reduce heat to medium, and cook 3 minutes or until fish flakes easily when tested with a fork.
Remove fish from skillet; set aside, and keep warm. Cook the vermouth mixture over high heat 1 minute or until slightly thickened. Pour over fish; sprinkle with parsley. Serve with lemon.
[b]Roasted Veggies How to:[/b]
Line 2 rimmed baking sheets with aluminum foil. Preheat the oven to 450 degrees.
Prep and chop all the vegetables.
Toss all the vegetables with the olive oil. Season with salt and pepper.
Spread the vegetables on the two prepared baking sheets. You can also fit all the vegetables onto one rimmed baking sheet, but the vegetables will be softer and you will need to roast them longer.
Bake in the preheated oven for 18-25 minutes, until the vegetables are softened and as charred in some places as you like. Add the lemon juice and fresh herbs.