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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.

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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