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