Sea Bass with Fall Vegetables

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 tilapia

                                                  1  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.