Fresh Catch Of The Day Dinner Recipe

Prepare and marinate fish

Rinse and pat the fish fillets very dry with paper towels. Place fillets in a shallow dish or large zip-top bag. In a small bowl whisk together 3 tbs olive oil, 2 tbs lemon juice, minced garlic, 2 tbs chopped parsley, thyme, 1 tsp salt and 1 tsp pepper. Pour marinade over fillets, turning to coat both sides. Let marinate at room temperature for 15–20 minutes (no more than 30 minutes) or in the refrigerator up to 1 hour. Remove fish from fridge 15 minutes before cooking to come closer to room temperature.

Cook fish

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add a thin film (about 1 tsp) of olive oil to the pan. Shake off excess marinade and place fillets in the skillet, spacing them so they don't touch. Cook 3–4 minutes on the first side without moving, until the edges begin to turn opaque and a golden crust forms. Carefully flip and cook 2–4 minutes on the second side until the fish flakes easily with a fork and registers 130–140°F (54–60°C) for medium. Transfer cooked fillets to a warm plate and tent with foil while you make the pan sauce.

Sauté shallot

Reduce heat under the skillet to medium. Add 2 tbs butter. When it melts and foams, add the minced shallot and sauté 1–2 minutes until softened and translucent but not browned.

Deglaze and finish sauce

Pour in 1/4 cup dry white wine (or broth) to deglaze the pan, scraping up browned bits for 30–60 seconds. Allow the wine to reduce by about half (about 1–2 minutes). Stir in 1 tbs lemon juice and 1 tsp capers. Remove from heat and swirl in the remaining 1 tbs butter (if desired) to slightly thicken and gloss the sauce. Taste and adjust salt/pepper as needed. Stir in 1 tbs chopped parsley. Spoon the sauce over the warm fish fillets.

Prepare vegetables

Preheat the oven to 425°F (220°C). On a rimmed baking sheet toss the zucchini rounds, cherry tomato halves, bell pepper strips and red onion wedges with 2 tbs olive oil, 1 tsp salt, 1 tsp pepper and 1 tsp lemon zest (if using) until evenly coated. Spread vegetables in a single layer.

Roast

Roast in the preheated oven for 15–18 minutes, stirring once halfway through, until vegetables are tender and edges are caramelized. Remove from oven and transfer to a serving bowl. Taste and adjust seasoning.

Plate a portion of roasted vegetables alongside a fish fillet, spoon pan sauce over the fish, garnish with remaining chopped parsley and a lemon wedge. Serve immediately.