- 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
Method
- 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.
Tips
Substitute fresh thyme with 1/4 tsp (1 mL) dried thyme.
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Nutritional Facts Per Serving
- 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