Baked Fish Fillets with Veggies

  • 2 zucchinis, cut into wedges
  • 2 red onions, cut into wedges
  • 3 tomatoes, cut into wedges
  • 1/4 cup pitted black olives
  • 1/4 cup olive oil
  • 4 thick skinless white fish fillets
  • 1 small garlic clove, crushed
  • 1 Tbsp lemon juice
  • 1 Tbsp Dijon mustard
  • 1/2 cup roughly chopped flat-leaf parsley image placeholder

Preheat the oven to 375° F.

Toss the zucchini, onion, tomato and olives with 1 tablespoon of the oil in a baking dish. Brush another tablespoon of oil over the fish and place on the vegetables. Place in the oven and bake for 25-30 minutes until cooked through.

Whisk together the garlic, lemon juice, mustard and remaining oil to make a dressing.

Divide the cooked vegetables among plates and top each with a piece of fish.

Drizzle the fish with the dressing and scatter with chopped parsley.

Servings: 4
Submitted by: Recipe Group Member