This is an easy recipe that really only consists of two steps. You cook the potatoes and vegetables first, and then the sea bass.  You can be eating in a short amount of time - which is nice after a long day of chasing down fish!

Pan Roasted Sea Bass with

Oven Fingerling Potatoes &Vegetables

and Citrus-Parsley Butter

Serves 4

4 ea. 6-7 oz. Sea Bass Filets, seasoned

4 tbsp. Instant Mashed Potato Mix (dry)

½ cup Peanut Oil

2 ea. Lemons - cut in half, save juice

2 ea. Ripe Oranges - trim skin, cut into segments and combine juice with lemon juice

1 ea. Pink Grapefruit - combine juice with other citrus

8 oz. Sweet Butter - cut into chips

½ bunch Parsley - chopped

10 oz. Assorted Vegetables: choice of Haricot Verts, Cauliflower tips, split Baby Carrots, sliced Fingerling Potatoes, diced Red Onions, Baby Red Tomatoes, Spinach and Mushrooms

Drizzle a small amount of peanut oil on the fish filets and season both sides with your preferred seasoning mix combined with the instant potato flakes.

Heat up a non-stick pan to medium-high and add ¼ cup of oil and sauté the entire vegetable mix. Cover pan with a lid to help steam the vegetables. When they are done, pour into a bowl and cover.

Clean the non-stick pan and start again with the heat on medium-high with ¼ cup of oil, then sauté the fish filets, covered. Turn them after 4-5 minutes and cook for an additional 3 minutes. Lift the cover, add butter, cover the pan and turn off the fire - the fish will finish cooking on its own.

Plate sautéed vegetable mix and top with fish - be sure to leave butter in the pan.

Turn pan temp to high, add citrus juice mix and simmer until mostly reduced, add parsley and top fish with sauce