Chilean Sea Bass with Dijon Mustard

INGREDIENTS
6 Tbsp olive oil, 1 Tbsp Dijon Mustard, 1 Yellow squash (diced), 1 Onion (chopped), 1 Red pepper (diced), 1 Green pepper (diced), 1 Zucchini (diced), 1 Cup whipped cream, Cup white wine, 3 Cloves garlic (chopped), Small carrots, Parsley, Salt

DIRECTIONS
In a large skillet, heat 2 Tbsp of the olive oil and saute the peppers, carrots, zucchini and yellow squash separately, stirring constantly to keep the vegetables from sticking to the bottom of the pan. Set aside and keep warm while you cook the fish and the sauce.

For the sauce: saute garlic and onion in olive oil until tender. Add the white wine and whipped cream and cook for several minutes. Add Dijon mustard and cook for another 3-5 minutes. Season with salt and pepper to taste.

Meanwhile, in a clean skillet, heat 2 Tbsp of the olive oil and cook the Pescanova Chilean Sea Bass for several minutes on each side, until golden around the edges and done inside.

Place the Dijon mustard sauce on the bottom of the plate and place the Sea Bass and vegetables on top.