Simple Seabass With Broccolini, Zucchini, And Onion In A Lemon-Butter Sauce
This mouthwatering dish is quick, healthy, and packed with nutrients. I literally dreamed up this recipe and jotted it down at 2 AM. The next morning, I shared it with a friend who loves to cook, and he really liked its mix of flavors. It takes only about 20 minutes to make. Seabass provides lean protein and omega-3 fatty acids, while broccolini and zucchini add fiber, vitamins, and antioxidants. The onion gives extra flavor, and the lemon-butter sauce is light, and lets the fresh ingredients shine.
Simple Seabass With Broccolini, Zucchini, And Onion In A Lemon-Butter Sauce
This mouthwatering dish is quick, healthy, and packed with nutrients. It takes only about 20 minutes to make. Seabass provides lean protein and omega-3 fatty acids, while broccolini and zucchini add fiber, vitamins, and antioxidants. The onion gives extra flavor, and the lemon-butter sauce is light, and lets the fresh ingredients shine.
Equipment
- 2 large 12" pans
- 1 medium saucepan or pot
- 1 Small saucepan
- 1 knife
Ingredients
- 1-1.5 lb seabass or your favorite white fish (seabass has bones; make sure your store removes them for you)
- 1 tbsp butter
- 2 tbsp olive oil
- 1/2 large yellow onion sliced
- 1 stalk zucchini sliced and halved
- 1 bunch broccolini no stems
- 1 tbsp fresh thyme chopped fine (no stems)
Lemon-Butter Sauce
- 2 tbsp unsalted butter
- 1 large lemon juice and zest
- 1 pinch salt & pepper
- 1 pinch red pepper flakes to taste – more if you like it spicy
- 1 clove garlic chopped extra fine (if desired)
Instructions
- Remove fish from the refrigerator and let it sit at room temperature for 20 minutes.
- Pat the fillets dry, score 3 slits on the skin side so the fish doesn't curl while cooking, then season with salt and freshly ground pepper.
- In a large pan over medium heat, melt the butter, then add the onions, zucchini, and fresh thyme. Cook for 2-3 minutes.
- Meanwhile, in a medium pot or saucepan, add the broccolini to boiling water and cook for 3 minutes. Drain, then add it to the zucchini and onions. Season with salt and pepper to taste.
- In another large pan, heat the olive oil and butter over medium-high heat for about 30 seconds.
- Add the fish, skin-side down, for 3–4 minutes, until golden. Flip and cook for 2 more minutes to finish.
- (The vegetables are ready when they're tender yet firm. The fish is perfect when it flakes and is opaque.)
- Plate your ingredients, placing the fish on top. Drizzle with the lemon-butter sauce, then garnish with fresh thyme.
Lemon-Butter Sauce
- On low heat, melt the butter in a small pan. Add salt, freshly ground pepper, and red pepper flakes to taste. If using garlic, add it now and cook for 1 minute – do not let it burn.
- Remove from the heat, and add the lemon zest and juice. Stir gently.
- Drizzle over the top and serve hot immediately.
Notes
NOTE:
I recommend serving this with a side of my roasted rainbow baby potatoes recipe. It pairs well with the lemon-butter sauce. https://gillycancook.com/roasted-rainbow-baby-potatoes-with-fresh-garlic-and-rosemary/
The potatoes are a perfect side dish for this recipe because they don’t require any stovetop burners. You get them started in the oven, set it and forget it while you make the fish and vegetables, and then they’re all ready at the same time and pair deliciously well.
(If you start the potatoes when you set your fish out to reach room temperature, it should time out just right.)
Nutrition
Calories: 338kcalCarbohydrates: 11gProtein: 37gFat: 17gSaturated Fat: 7gFiber: 4gSugar: 4g
Tried this recipe?Let us know how it was!
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