Did you know that the yummy sea bass can help protect your peepers? The high levels of omega 3 fatty acids in this fish help prevent tear evaporation to keep the grittiness and pain of dry eyes at bay.
Here’s a delicious recipe I’m sure you and your family will enjoy.
- 1 fillet sea bass (about 1 lb.), cut into 4 pieces
- 2 tablespoons olive oil, divided
- 1 each zucchini and yellow squash, cubed (about 1 cup each)
- 1 onion, peeled and chopped
- 1 clove garlic, peeled and finely chopped
- 1/2 cup white wine
- 2 cups halved red and/or yellow grape tomatoes
- 1/4 cup thinly sliced fresh basil
1) Heat oven, to 425°F. Season fillets with salt and pepper, if desired. Place on foil-lined baking sheet and drizzle with 1 tablespoon olive oil. Roast 15 minutes, or until fish flakes easily with fork.
2) Meanwhile, in large skillet over medium-high heat, warm remaining olive oil 30 seconds. Add zucchini, squash and onions. Cook 5 minutes or until vegetables are softened and lightly golden brown. Stir in chopped garlic. Cook 30 seconds or until fragrant.
3) Stir in wine; bring to a boil, scraping up any brown bits from bottom of pan. Cook 2 minutes, or until almost all liquid is absorbed. Add tomatoes and cook 2 minutes or until just softened. Stir in basil. Spoon some of the vegetable mix on a plate and top with sea bass. Enjoy!
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