Roast Fish & Mediterranean-Inspired Vegetables

Prep time: 10 min
Total time: 25 min
Serves: 4
2
zucchini, sliced 1/4-in. (5-mm) thick
1 cup
cherry tomatoes
250 mL
1 jar
quartered artichoke hearts (packed in water), drained
170 mL
1/3 cup
pitted kalamata olives, halved
75 mL
2 tbsp
olive oil, divided
30 mL
1 tsp
finely grated lemon zest
5 mL
1 tbsp
lemon juice
15 mL
1/4 tsp
each salt and pepper
1 mL
1 lb
fresh haddock, tilapia or other firm white fish fillets
500 g
4
sprigs fresh thyme
Per serving (1/4 of the recipe):
calories
240
fat
11 g
saturated fat
2 g
carbs
9 g
sugar
3 g
protein
27 g
cholestrol
55 mg
fibre
4 g
sodium
310 mg

Directions

  1. Toss zucchini, tomatoes, artichoke hearts, olives and half the oil in a bowl. Spread in 7x11-in. (2-L) glass baking dish. Set aside.

  2. In 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.

  3. Roast in preheated 425°F (220°C) 12 to 15 min., or until fish is cooked through and zucchini is tender-crisp.