Name: Mediterranean Fish
Yield: 4 servings
Ingredients: 2 to 4 fish fillets; 1 - 2 zucchini, chopped into thick slices; 1 yellow onion, roughly chopped; 1 - 3 tomatoes, cut into wedges; olive oil, to taste; salt to taste; pepper to taste; Optional garnishes: parsley, capers, olives, lemon wedges, artichokes; 1 clove garlic, minced; 1 tbsp lemon juice; 1 tbsp Dijon mustard; 2 tbsp olive oil; kosher salt and pepper to taste

DifficultyBeginner

Yields4 Servings

2 to 4 fish fillets

1 - 2 zucchini, chopped into thick slices

1 yellow onion, roughly chopped

1 - 3 tomatoes, cut into wedges

olive oil, to taste

salt to taste

pepper to taste

Optional garnishes: parsley, capers, olives, lemon wedges, artichokes

Optional Mustard Vinaigrette for drizzling the fish:

1 clove garlic, minced

1 tbsp lemon juice

1 tbsp Dijon mustard

2 tbsp olive oil

kosher salt and pepper to taste

Preheat the oven to 425.

Toss veggies in olive oil and season with salt and pepper. Place in a casserole dish. Bake in preheated oven for about 20 minutes until tender.

Place the fish on top of the veggies, season with salt and pepper and drizzle with olive oil. Continue baking for another 10-15 minutes until the fish is cooked through - it will reach the internal temperature of 145, be flaky and you will have no resistance if you insert a fork into the flesh - if you get resistance - continue cooking longer.

Now, get creative and toss your fish bake with the Mediterranean staples of choice:

capers, artichokes, parsley, lemon slices, olives, etc.

I like to drizzle the fish bake with mustardy vinaigrette. Simply combine all the vinaigrette ingredients, whisk until emulsified and drizzle over the fish.

Ingredients