This white fish recipe with tomatoes, champagne vinegar, butter, basil, and squash creates the perfect melt in your mouth dish that you won't soon forget!
Ingredients
4 (6 oz) Chilean sea bass fillets or flaky white fish of choice
1 cup cherry tomatoes, halved
1 c kumato tomatoes,, halved
2 T olive oil, divided
1 T champagne vinegar
2 T butter
1 c diced yellow squash
2 T sliced fresh basil
White pepper and sea salt to taste
Instructions
In a skillet heat 1 T olive oil over low-medium heat.
Pat fish dry and season with salt and pepper to taste and place in skillet for 4-5 minutes.
Flip only once and cook additional 3-4. Cooking time may vary but should be flaky.
Remove from skillet and set aside.
Heat remaining olive oil and add diced squash and tomatoes to pan.
Season with salt.
After 7-10 minute tomatoes should be soft.
Add butter to pan and stir.
Add vinegars and basil and cook additional 2-3 minutes.
Pour over fish and serve.
Recipe by Marpe at https://www.marpewellness.com/recipes/tomato-squash-sea-bass/