Mediterranean-style white fish
Prep Time
Cooking Mode
2 zucchini, cut in 5 mm (¼ in.) slices
250 mL (1 cup) cup cherry tomatoes
1 can water-packed quartered artichoke hearts, drained
80 mL (⅓ cup) cup pitted and halved Kalamata olives
30 mL (2 tbsp.) tbsp olive oil, divided
5 mL (1 tsp.) tsp finely grated lemon zest
15 mL (1 tbsp.) tbsp fresh lemon juice
1 mL (¼ tsp.) each tsp salt and freshly ground pepper
450 g (1 lb.) lb fresh haddock, tilapia or other firm white fish fillets
4 fresh thyme sprigs
2 zucchini, cut in 5 mm (¼ in.) slices
250 mL (1 cup) cup cherry tomatoes
1 can water-packed quartered artichoke hearts, drained
80 mL (⅓ cup) cup pitted and halved Kalamata olives
30 mL (2 tbsp.) tbsp olive oil, divided
5 mL (1 tsp.) tsp finely grated lemon zest
15 mL (1 tbsp.) tbsp fresh lemon juice
1 mL (¼ tsp.) each tsp salt and freshly ground pepper
450 g (1 lb.) lb fresh haddock, tilapia or other firm white fish fillets
4 fresh thyme sprigs
Directions
1Preheat oven to 220°C (425°F).
2Stir together zucchini, tomatoes, artichoke hearts, olives, and half of oil in a bowl.
3Spread mixture in a 2-litre glass baking dish measuring 18 x 28 cm (7 x 11 in.). Reserve.
4In a large bowl, combine remaining oil with lemon zest and juice, salt, and pepper.
5Add fish and turn to coat well.
6Arrange fish on vegetables in baking dish.
7Top with thyme sprigs.
8Bake for 12 to 15 minutes, or until fish is cooked and zucchini slices are tender-crisp.
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Personal Note
Personal Note