Description
Easy, healthy, quick, and totally delicious.
Ingredients
- 2 Tablespoons Lemon Juice, Freshly Squeezed
- 2 Tablespoons Low Sodium Soy Sauce
- 2 Fillets (6 Oz. Size) Sea Bass
- 4 Small Zucchini, Sliced In Half Lengthwise
- 10 Whole Cremini Mushrooms
- 1 Large Shallot, Minced
- ½ teaspoons Kosher Salt
- ¼ teaspoons Ground Black Pepper
Preparation
Preheat oven to 500ºF and line a rimmed baking sheet with parchment paper.
In a small bowl, combine freshly squeezed lemon juice and low sodium soy sauce and then set aside. Arrange sea bass fillets, skin-side-down, at one end of the baking sheet.
Place zucchini halves, cut-side-up, next to fish and then place cremini mushrooms at the opposite end. Season everything on the sheet pan with kosher salt and ground black pepper.
Pile the minced shallot evenly on top of each fish fillet. Drizzle the lemon and soy sauce mixture over the fish, zucchini, and mushrooms.
Place in the oven and bake until the fish is just opaque in center and zucchini and mushrooms are tender, about 12–15 minutes.
