Roast Fish & Mediterranean-Inspired Vegetables

  • Prep Time 10 min
  • Total Time 25 min
  • Serves: 4

Ingredients

  • 2 zucchini, sliced 1/4-in. (5-mm) thick
  • 1 cup cherry tomatoes 250 mL
  • 1 jar quartered artichoke hearts (packed in water), drained 170 mL
  • 1/3 cup pitted kalamata olives, halved 75 mL
  • 2 tbsp olive oil, divided 30 mL
  • 1 tsp finely grated lemon zest 5 mL
  • 1 tbsp lemon juice 15 mL
  • 1/4 tsp each salt and pepper 1 mL
  • 1 lb fresh haddock, tilapia or other firm white fish fillets 500 g
  • 4 sprigs fresh thyme

Directions

  • Step 1

    Toss zucchini, tomatoes, artichoke hearts, olives and half the oil in a bowl. Spread in 7x11-in. (2-L) glass baking dish. Set aside.

  • Step 2

    In bowl, stir remaining oil with lemon zest, juice, salt and pepper. Add fish and turn to coat. Place on top of vegetable mixture in baking dish. Place thyme sprigs on fish.

  • Step 3

    Roast in preheated 425°F (220°C) 12 to 15 min., or until fish is cooked through and zucchini is tender-crisp.

Tip

Substitute fresh thyme with 1/4 tsp (1 mL) dried thyme.

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Nutrition Facts

  • Nutrition Description Per serving (1/4 of the recipe):
  • Calories 240
  • Fat 11 g
  • Saturated Fat 2 g
  • Carbs 9 g
  • Sugar 3 g
  • Protein 27 g
  • Cholesterol 55 mg
  • Fibre 4 g
  • Sodium 310 mg