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White Fish with Summer Squash

Course: entree
Cuisine: Seasonal
Author: Chef Keith Snow


  • 1 strip lemon zest cut into thin slivers
  • 2 tbsp extra virgin olive oil
  • 1 lg red onion chopped
  • 8 oz zucchini cut into 1/2" chunks
  • 8 oz yellow squash cut into 1/2" chunks
  • 1 clove garlic minced
  • 4 striped bass or other fish fillets 4-6 oz each, about 1" thick
  • 1 tbsp red wine vinegar
  • 1 tbsp water
  • 2 tbsp finely chopped fresh basil leaves


  • Preheat oven to 400°F. In 13" X 9" baking dish, combine lemon zest, 1 tablespoon of the oil, and onion, reserving 1 tablespoon. Spread in even layer. Roast until onion is tender, stirring occasionally, about 15 minutes.
  • Remove from oven. Stir in zucchini, squash, and garlic. Return to oven and roast 10 minutes. Remove from oven.
  • Increase oven temperature to 450°F. Push vegetables to one side and add fish. Spoon vegetables over fish.
  • Return to oven and roast until fish is opaque in center, 8 to 10 minutes for thin fillets and 12 to 15 minutes for thicker fillets.
  • Meanwhile, combine remaining tablespoon oil with vinegar, water, mint leaves, and remaining onion. Spoon over bass fillets and serve.