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Sea Bass with Tomatoes and Summer Squash

This Sea Bass with Tomatoes and Summer Squash recipe is a light yet flavorful dish, showcasing the delicate, mild sweetness of the fish balanced by the vibrant acidity of ripe tomatoes and the tender, subtly sweet notes of summer squash. The Sea Bass, has a buttery, flaky texture, that absorbs the flavors of garlic, fresh herbs, and a hint of olive oil, creating a mouthwatering harmony of Mediterranean-inspired flavors. The tomatoes bring a bright juiciness that enhances the natural richness of the fish, while the Summer squash adds a soft, mellow contrast, making each bite feel both refreshing and comforting.
Print Recipe
Prep Time 10 minutes
Total Time 20 minutes
Course Dinner, Entree
Cuisine American, Modern
Servings 2 Servings

Equipment

  • 1 Chef knife
  • 1 Sauté pan medium
  • 1 Cast iron skillet medium
  • 1 Cutting board
  • 1 Fish spatula

Ingredients
  

  • 10 oz. Sea Bass or other quality white fish
  • 2 each Tomatoes, very ripe, cut each into 8 small wedges
  • 1 each Zucchini sliced in rounds ¼ inch thick, choose small ones for firmer texture
  • 1 each Summer Squash sliced in rounds ¼ inch thick, choose small ones for firmer texture
  • 3 tbsp Shallots minced
  • 2 cloves Garlic minced
  • 1 tbsp Tarragon rough chopped
  • 1 tbsp Marjoram rough chopped
  • 2 tbsp Chives minced
  • 2 tbsp Butter unsalted
  • 1 tbsp Avocado Oil
  • 2 tbsp Extra Virgin Olive Oil
  • 1 ½ tsp Kosher Salt
  • ¾ tsp Black Pepper
  • ½ tsp White Pepper
  • ½ tsp Smoked Paprika
  • 1 each Lemon zested and juiced

Instructions
 

  • This is a quick fire dish, so make sure to prep all ingredients before you begin.
  • To prepare the Sea Bass, wash the fish under cold running water, then place it on your cutting board and pat it dry with paper towels.
  • Run your fingers along the flesh of the fish to check for bones the butcher may have missed, trim as needed.
  • Season the fish with half the chopped herbs, half the salt, the white pepper, the smoked paprika and the lemon zest.
  • Optional: for a more exotic flavor, substitute Berbere spice for the paprika and white pepper.
  • Place cast iron skillet on a burner and set burner to setting 4, preheat for 5 minutes.
  • Add 1 tbsp Avocado oil, then add Sea Bass to the skillet top-side down.
  • Place sauté pan on a burner and set burner to setting 4, preheat for 2-3 minutes.
  • Add 1 tbsp butter to Sea Bass skillet and baste fish. Flip Fish and continue to cook for 3 minutes.
  • Add 2 tbsp Extra Virgin Olive Oil to sauté pan.
  • Quickly now! Add shallots and garlic and cook for 1 minute.
  • Increase sauté burner to setting 6.
  • Add summer squash and zucchini and season with remaining salt and the black pepper, tossing well to coat vegetables with olive oil and seasonings. Continue to cook for 4 minutes.
  • Remove fish from the cast iron skillet and rest on a clean board or plate.
  • Quickly add tomatoes, lemon, butter and fresh herbs to the zucchini and summer squash in the sauté pan and cook for 2 minutes to finish, tossing well to cook evenly and coat the vegetables in the herbs, butter and melted tomatoes.
  • Plate the sauteed vegetables first, dividing them evenly between two plates.
  • Next plate the fish. This requires very little else, but you can garnish as desired, with finishing oil, finishing salt, fresh herbs, arugula, etc.
Keyword Fish Recipes, Quick Dinner, Sea Bass, Sea Bass with Tomatoes and Summer Squash, Summer, Summer Seafood Dinner, Summer Squash, Tomatoes, Zuchini