Sautéed Striped Bass With Summer Vegetables

• 4 (6-ounce) striped bass fillets, skinned
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil, divided
• Cooking spray
• 1 cup (2 x 1/4-inch) julienne-cut yellow squash
• 1 cup (2 x 1/4-inch) julienne-cut zucchini
• 1 cup (2 x 1/4-inch) julienne-cut carrot
• 1 cup vertically sliced red onion
• 3/4 cup julienne-cut fennel stalks
• 1/4 cup chopped fresh basil
• 1 tablespoon white wine vinegar
• 1/2 teaspoon dried thyme
• 3 garlic cloves, minced
• Basil sprigs (optional)

1. Sprinkle fish with 1/4 teaspoon salt and black pepper.
2. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add fish; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Remove from skillet; keep warm.
3. Combine 1/4 teaspoon salt, 2 teaspoons oil, squash, and next 8 ingredients (squash through garlic), and toss well. Wipe skillet with paper towels; recoat with cooking spray. Add vegetable mixture, and saute 4 minutes or until crisp-tender. Serve fish over vegetables; garnish with basil, if desired.
4. MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
5. .

bass fillets, salt, black pepper, olive oil, cooking spray, zucchini, carrot, red onion, juliennecut fennel stalks, fresh basil, white wine vinegar, thyme, garlic, basil

Taken from www.myrecipes.com/recipe/sauted-striped-bass-with-summer-vegetables (may not work)