Pan Seared Black Bass with Shaved Zucchini Salad

Fresh, Bright, and Nutty

Pan Seared Black Bass with Shaved Zucchini Salad

Printable Version

Prep: 10 mins  |  Total: 30 min
Serves: 2

For shaved zucchini salad novices out there, you are in for a treat! These fresh, citrusy and nutty flavor combinations will explode in your mouth. And paired with buttery black bass? Perfect.

Ingredients

  • For Black Bass:
  • 12-16 ounce black bass fillet, cut into two fillets
  • Salt & pepper
  • 1-2 tablespoons olive oil or butter
  •  
  • For Zucchini Salad:
  • 1 green zucchini
  • 1 yellow zucchini squash
  • ¼ cup pine nuts, toasted
  • 3-4 radishes, sliced
  • 2 tablespoons lemon juice
  • 4 tablespoons olive oil
  • ¼ cup chopped parsley
  • ¼ cup minced chives
  • ⅓ cup shaved manchego cheese
  • Salt & Pepper to taste

Directions

Prep Zucchini

Using a vegetable peeler, peel zucchini in strips lengthwise down to the seeds on each side.

Make Salad

Combine zucchini strips, pine nuts, radishes, and chives, and toss with olive oil, lemon juice and salt & pepper. Garnish with chopped parsley and shaved manchego 

Sear Black Bass

Heat oil or butter in a saute pan over medium-high heat until shimmering

Season black bass with salt & pepper

Sear black bass until colored on each side and cooked through, about 2-3 minutes per side

Serve

Serve the black bass with the zucchini salad and garnish the black bass with any leftover chives or parsley (or both!)

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