In a pan, heat 2 tablespoons extra-virgin olive oil and add the sea bass fillets
. Season with salt
and pepper, to taste. Cook for a few minutes on each side or until the fish
is just cooked through and remove the pan from the heat.
In another pan, heat up the remaining 2 tablespoons olive oil and add the red pepper
, onion, and zucchini
. Cook the vegetables until fork tender, and season with salt and pepper, to taste.
To make the Sweet Sour Sauce: Heat up the extra-virgin olive oil. Add the balsamic vinegar
, and honey, and stir well. Cook and let reduce, until the sauce
Place each sea bass fillet over a bed of cooked vegetables. Drizzle
with sweet and sour
sauce and sprinkle with parsley
. Serve warm.