- Prep Time
- 10 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- 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
Directions
Step 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.
Step 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.
Step 3
Roast in preheated 425°F (220°C) 12 to 15 min., or until fish is cooked through and zucchini is tender-crisp.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 240
- Fat:
- 11 g
- Saturated Fat:
- 2 g
- Carbs:
- 9 g
- Fibre:
- 4 g
- Sugar:
- 3 g
- Cholesterol:
- 55 mg
- Protein:
- 27 g
- Sodium:
- 310 mg
