Fresh Catch* Recipe

Prepare fish

Pat the fish fillets dry with paper towels. Place them on a plate or shallow dish large enough to hold them in a single layer.

Make marinade

In a small bowl combine 3 tbs olive oil, 2 tbs fresh lemon juice, minced garlic, 2 tbs chopped parsley, 1 tsp sea salt, 1 tsp black pepper, and 1 tsp lemon zest. Whisk until emulsified.

Marinate

Brush or spoon half of the marinade over both sides of the fillets. Reserve the remaining marinade. Let the fish sit at room temperature for 15–20 minutes (or cover and refrigerate for up to 30 minutes).

Toss vegetables

In a bowl toss cherry tomatoes, zucchini, red bell pepper, and sliced red onion with 2 tbs olive oil, 1 tsp thyme (or dried), 1 tsp sea salt, and 1 tsp black pepper until evenly coated.

Roast or pan-sauté

Two options: - Oven: Preheat oven to 425°F (220°C). Spread vegetables in a single layer on a rimmed baking sheet. Roast 12–15 minutes, stirring once, until vegetables are tender and edges caramelize. - Stovetop: Heat a large nonstick or stainless pan over medium-high heat. Add vegetables and sauté 8–10 minutes, stirring occasionally, until tender and lightly browned.

Pan-sear

Heat a large skillet (preferably nonstick or cast-iron) over medium-high heat. Add 1 tbs olive oil. When oil shimmers, add fillets presentation-side down if applicable. Cook 3–4 minutes without moving until a golden crust forms. Flip and cook 2–4 more minutes, depending on thickness, until fish is opaque and flakes easily (internal temperature 135–140°F / 57–60°C).

Finish in oven (optional)

If fillets are thick, after searing, transfer pan to the 425°F oven for 4–6 minutes to finish cooking through.

Make sauce

With the cooked fish resting, return the skillet to low heat. Add 1 tbs butter to the pan drippings, stir until melted. Add reserved marinade and capers (if using). Simmer gently 1–2 minutes to warm and slightly reduce. Taste and adjust salt and pepper.

Plate and garnish

Divide the roasted/sautéed vegetables among 4 plates. Place a fish fillet on top of each vegetable bed. Spoon the warm butter-lemon sauce over the fish. Sprinkle with chopped parsley and place a lemon wedge alongside for squeezing.