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Ingredients
| zucchini squash: 2 whole squashes (cut into wedges) |
| onions - red: 20 g (cut into wedges) |
| red tomatoes: 3 (cut into wedges) |
| black olives: 1/4 cup |
| olive oil: 1/4 cup |
| ling fish: 4 fillets |
| garlic: 1 clove (crushed) |
| lemon juice: 1 Tbl |
| Dijon mustard: 1 Tbl |
| parsley: 1/2 cup |
Baked fish on vegetables (low-fat)
Credit: www.taste.com.au
User rating:
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Prep Time
10 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
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Preheat the oven to 200°C.
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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.
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Whisk together the garlic, lemon juice, mustard and remaining oil to make a dressing.
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Divide the cooked vegetables among plates and top each with a piece of fish.
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Drizzle the fish with the dressing and scatter with chopped parsley.