Baked California White Seabass with Zucchini, Corn & Tomatoes

Recipe provided by:
Real Good Fish

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Real Good Fish offers weekly, bi-weekly, and monthly deliveries of the highest quality seafood direct from local fishermen to you! Learn more at realgoodfish.com

Prep Time: 30 minutes
Serves: 2-4 people

Ingredients

Fish
1 lb California white seabass
1 tablespoon olive oil
Salt and black pepper

Vegetables
2 tablespoons olive oil
1 large sweet onion, thinly sliced
1 medium zucchini, sliced into half moons
1 large ear of sweet corn, kernels cut off
1 cup cherry tomatoes, halved
Zest and juice of 1 lemon
Salt and fresh ground black pepper (to taste)
¼ cup chopped fresh mint leaves

Preparation

Fish
Preheat oven to 425°. Rub ½ tablespoon olive oil on the inside of a baking dish.

Cut seabass into 4 equal portions. Sprinkle fish with salt and black pepper, and place in the dish, then drizzle with remaining ½ tablespoon olive oil. Bake for 18 to 20 minutes.

Test for doneness with a fork; the meat should be opaque. If it’s not, then cook for another 3 to 5 minutes and check again.

Vegetables
Warm olive oil in a large skillet over medium-low heat. Add onions and saute 8 to 10 minutes or until translucent and browned in spots.

Add the zucchini and cook for 5 minutes, stirring occasionally until just softened and a few brown spots appear. Add the corn and cook 3 minutes until just softened.

Add the tomatoes, lemon juice and zest, and salt and pepper. Cook for 2 minutes. Remove from heat, and stir in the fresh mint.

Divide the vegetables evenly among four plates, and top each with a seabass filet. Lightly drizzle each filet with a little extra virgin olive oil, and garnish with fresh mint. Serve with lemon wedges.

SOURCE: Real Good Fish