Pan Seared Swordfish with Roasted Vegetable Balls

MAKE VEGETABLES

With a melon baller make balls out of zucchini and potatos

Preheat oven to 425

In a large oven proof skillet heat oil and butter, add potato balls and cook 5 minutes, add mushrooms, onions zucchini, garlic and seasoning, don't add tomatoes yet. Tranfer to oven and roast until potatos are tender and vegetables are golden turning a few times, about 15 minutes, add tomatos and cook 5 minutes more.

MAKE FISH AND PAN SAUCE

While vegetables are roasting, heat oil in a large skillet dip fish into flour mixture just to dry and have a lighr coating.Add fish to hot oil and cook turning once until golden and cooked through about 3 to 4 minutes per side, remove fish to plate. Into skillet add wine and cook to a glaze add chicken broth, cream, lemon and seasoning, bring to a simmer and whisk in butter until creamy, add parsley and hreen onions.Remove from heat and assemble dish.

TO ASSEMBLE

Either on individual plates or large platter arrange roasted vegetables around edges place fish in center and drizzle with sauce

This is really a meal in one but bread is also good with it!