Roast Fish & Mediterranean-Inspired Vegetables
Prep Time
Serves
Cooking Mode
2 zucchini, sliced 1/4-in. (5-mm) thick
1 cup cherry tomatoes
1 jar quartered artichoke hearts (packed in water), drained
⅓ cup pitted kalamata olives, halved
2 tbsp olive oil, divided
1 tsp finely grated lemon zest
1 tbsp lemon juice
¼ tsp each salt and pepper
1 lb fresh haddock, tilapia or other firm white fish fillets
4 sprigs fresh thyme
2 zucchini, sliced 1/4-in. (5-mm) thick
1 cup cherry tomatoes
1 jar quartered artichoke hearts (packed in water), drained
⅓ cup pitted kalamata olives, halved
2 tbsp olive oil, divided
1 tsp finely grated lemon zest
1 tbsp lemon juice
¼ tsp each salt and pepper
1 lb fresh haddock, tilapia or other firm white fish fillets
4 sprigs fresh thyme
Directions
1Toss zucchini, tomatoes, artichoke hearts, olives and half the oil in a bowl. Spread in 7x11-in. (2-L) glass baking dish. Set aside.
2In 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.
3Roast in preheated 425°F (220°C) 12 to 15 min., or until fish is cooked through and zucchini is tender-crisp.
Tips
1
Substitute fresh thyme with 1/4 tsp (1 mL) dried thyme.
Disclaimer
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Personal Note
Personal Note
