|Sea Bass with Fall Vegetables|
My husband and son caught some amazing sea bass on a recent fishing trip out on the ocean. They brought home a huge catch which has fed the family several meals already. You can easily use halibut, cod or tilapia or try any other favorite fish. I adore this dish, it is so flavorful! The colorful vegetables accompanying the white fish make a beautiful late Summer and Fall meal, while the broth is so delicious you’ll need some crusty bread to sop up all the flavors. I love making the Herbed Country Bread with to serve with this entrée.
1-2 lbs. sea bass, halibut, cod or tilapia1 red onion, cut into 1 inch pieces
1 bell pepper, any color, thinly sliced
4 red potatoes, unpeeled and cut into ½ inch pieces
2 ½ cups chicken or vegetable broth
2 cups grape or cherry tomatoes
4 cups fresh corn (from 4 cobs)
1 cup fresh or frozen peas
1 zucchini into ½ inch pieces
1 small eggplant
Handful fresh thyme, sage, basil, parsley rosemary chopped
coarse salt and fresh ground pepper
2 cups chicken or vegetable broth
1 lemon, juiced
Preheat oven to 425 degrees. Toss vegetables on one or two baking sheets with olive oil, salt, pepper. Roast vegetables in a single layer for 25-30 minutes. Rinse fish and pat dry lightly season with coarse salt and fresh ground pepper. In large nonstick skillet over high heat melt 2 tablespoons butter in 2 tablespoons olive oil. Add fish and cook until it is lightly browned on bottom and releases easily from pan, about 3 minutes. Cook another 2 minutes on the other side. Simmer vegetables and drippings with broth and herbs in a large sauté pan for 5 minutes. Adjust seasonings. Place vegetables and broth in a large serving platter that will hold the broth and add the fish. Drizzle lemon juice over fish, garnish with fresh herbs and serve.