What She Order, Fish Filet?

The title seemed appropriate given that this has been stuck in my head and sea bass was on the King menu.

For once, I decided not to do fish tacos (because I’ve had WAY too many carbs swimming around in my tummy lately). Instead, I wanted fish and pasta and tomatoes. But what to do when I didn’t want any more processed carbs? Zucchini and squash!

Yep, there’s a hella easy way to use up that excess zucchini and squash that doesn’t involve baking: faux pasta. It’s simple, it tastes just as substantial as pasta, but without all the guilt. Topping it off with some roasted tomatoes and nectarines (inspired by a recent trip to River and Rail, have you guys made your reservations yet?!) is a great, summery take on the classic pasta and tomato sauce. Sea bass holds up well, with a crispy exterior and a moist, fatty, almost meaty texture on the inside. But, any white fish could be just as good here. I opt to treat fish simply–just some salt and pepper, perhaps a little lemon. Quality fish doesn’t need much else.

The side here was just sweet potato fries: slice sweet potatoes into matchsticks of desired thickness, coat in olive oil, sprinkle with 1/2 to 1 tsp. garam masala (a classic Indian spice), drizzle with honey, and season with salt. Bake at 400 degrees for 35 minutes, flipping halfway through.

Roasted Tomatoes and Nectarines (serves: 2, with some leftovers)
Note: I prefer to use a mix of tomatoes, both in size and in taste. For this, I used cherry, Roma, zebra, and golden tomatoes. It’s just much prettier in presentation. Nectarines are perfect with tomatoes; remember, both are fruits.
1 lb. assorted, fresh tomatoes, quartered if they are larger (no need to cut the cherry tomatoes)
1 to 2 nectarines, sliced into 1-inch chunks
Olive oil

Heat oven to 400 degrees. Coat the bottom of a glass casserole dish or roasting pan with olive oil. Add the tomatoes/nectarines, drizzle with more olive oil, and season with salt. Roast for 35 minutes, stirring halfway through.

Zucchini and Squash “Pappardelle” (serves: 2)
1 to 2 cloves garlic, peeled and minced
3 small or 1 large zucchini
3 small or 1 large squash
Olive oil

Heat over medium low enough olive oil to coat the bottom of a saute pan. Meanwhile, using a mandoline or a vegetable peeler, slice the zucchini and squash into thin ribbons (mimicking the look of pappardelle; you’ll end up with about 4 cups). Add the minced garlic to the saute pan and cook for about 2 minutes. Add the zucchini/squash mixture, drizzle with more olive oil, and season with salt and pepper. Cook, stirring occasionally, for about 15 minutes.

Grilled Sea Bass (serves: 2, with leftovers)
Note: A thinner white fish could be used here; just reduce the grilling time.
1 lb. sea bass (our fish peeps remove the skin, but skin-on is fine), cut into 2 to 3 strips
Olive oil

Season the fish with salt and pepper. Heat over medium high enough olive oil to coat the bottom of a grill pan. When heated, add the fish and grill for about 20 minutes. (You want the exterior to be crunchy and golden.) Place over the zucchini/squash “pappardelle” and top with the roasted tomatoes and nectarines.


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