Sitrus Sea Bass and Summer Veggies

Yes, I know how to spell “citrus”, but I’m a sucker for alliteration.

This is a light, refreshing meal that’s perfect for summer!

I’m not technically a pescatarian, but my diet is fish-heavy. With that being said, I grew tired of salmon and shrimp so I decided to branch out. I found an amazing sea bass selection at Wegman’s and decided to take it as a sign.

I didn’t measure anything —super on par for me, sorry y’all— so I’ll give you the jist:

Ingredients:

• Sea Bass

• Summer Vegetables (squash and zucchini discs)

• Lemon

• Fresh Dill

• Capers

• Garlic

• Paprika

• Cayenne Pepper

• 2 Tbsp Butter

• 2 Tbsp Olive Oil

• S&P to taste

Directions:

Pat fish dry on all sides. Light dust with paprika, cayenne pepper, S&P. Heat olive oil in medium pan. Pan sear fish until it is no longer translucent, and has crisp skin, about 4 minutes each side. Remove from pan, squeeze lemon on fish and let sit.

Sauté garlic and capers in remaining butter and olive oil until garlic is fragrant and begins to brown. Add summer vegetables, squeeze the other half of lemon and cook about 3 minutes. If they’re mushy, you’ve gone too far.

Dole out the veggies and fish onto a plate, top the sea bass with fresh dill and pour remaining sauce over everything. Serve and enjoy!