Sea Bass With Summer Vegetables Recipe

Ingredients

4 x 6oz Sea Bass Fillets

2 Ears Corn, Shucked

1 Cup Cherry Tomatoes, halved

2 6" Zucchini, Halved, then sliced into 1/2 moons

3/4 cup dry white wine

2 Tbsp Fresh Basil, chiffonade

2 Tbsp Olive Oil, divided

Salt and Pepper

Preparation

Season Sea Bass with salt and pepper. Heat 1 TBSP olive oil in large skillet. Sear Sea Bass, and cook approximately 4 minutes per side, until barely opaque. Remove fish from pan and cover with foil. Add remaining olive oil to pan. Add zucchini to pan and saute on high heat for 1 minute, then add tomatoes and corn. Season with salt and pepper. Deglaze pan with white wine and allow to reduce by 1/2. Serve vegetables on top of fish. Garnish with chiffonade of basil.