SEA BASS WITH VEGETABLE MELANGE

Sea Bass with Vegetable Melange image

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 4

Number Of Ingredients 14

1 tablespoon butter or stick margarine
1 medium onion, chopped (1/2 cup)
2 medium carrots, cut into 2x1/4x1/4-inch strips (1 cup)
1 medium red bell pepper, cut into 1/4-inch strips
1 small zucchini, cut into 2x1/4x1/4-inch strips (1 cup)
1 teaspoon grated lemon peel
1/4 teaspoon salt
1/8 teaspoon dried tarragon leaves, if desired
1 pound sea bass, tilapia, snapper or other medium-firm fish fillets, 3/4 to 1 inch
thick
1 tablespoon butter or stick margarine, melted
2 tablespoons chopped fresh parsley
1 teaspoon grated lemon peel
1 tablespoon lemon juice

Steps:

Heat oven to 425°.
Melt 1 tablespoon butter in 10-inch nonstick skillet over medium-high heat. Cook onion and carrots in butter 2 minutes, stirring frequently. Stir in bell pepper. Cook 1 minute, stirring frequently. Stir in zucchini, 1 teaspoon lemon peel, the salt and tarragon. Cook 1 minute, stirring frequently; remove from heat.
Cut fish into 4 serving pieces (skin can be left on). If fish has skin, place fish skin side down in ungreased rectangular baking dish, 11x7x1 1/2 inches. Mix remaining ingredients; spread over fish. Spoon vegetable mixture around fish.
Bake uncovered 20 to 25 minutes or until fish flakes easily with fork. Remove skin from fish before serving if desired.

Nutrition Facts : Calories 200, Carbohydrate 9 g, Cholesterol 65 mg, Fiber 3 g, Protein 21 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 260 mg