• 4 (6-ounce) striped bass fillets skinned
  
• 1/2 teaspoon salt divided
  
• 1/4 teaspoon black pepper
  
• 1 tablespoon olive oil divided
  
• Cooking spray
  
• 1 cup (2 x 1/4-inch) julienne-cut yellow squash
  
• 1 cup (2 x 1/4-inch) julienne-cut zucchini
  
• 1 cup (2 x 1/4-inch) julienne-cut carrot
  
• 1 cup vertically sliced red onion
  
• 3/4 cup julienne-cut fennel stalks
  
• 1/4 cup chopped fresh basil
  
• 1 tablespoon white wine vinegar
  
• 1/2 teaspoon dried thyme
  
• 3 garlic cloves minced
  
• Basil sprigs (optional)
  

Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add fish; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Remove from skillet; keep warm.

Combine 1/4 teaspoon salt, 2 teaspoons oil, squash, and next 8 ingredients (squash through garlic), and toss well. Wipe skillet with paper towels; recoat with cooking spray. Add vegetable mixture, and sauté 4 minutes or until crisp-tender. Serve fish over vegetables; garnish with basil, if desired.