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zucchini, sliced 1/4-in. (5-mm) thick
quartered artichoke hearts (packed in water), drained
pitted kalamata olives, halved
olive oil, divided
finely grated lemon zest
each salt and pepper
fresh haddock, tilapia or other firm white fish fillets
sprigs fresh thyme
Toss zucchini, tomatoes, artichoke hearts, olives and half the oil in a bowl. Spread in 7x11-in. (2-L) glass baking dish. Set aside.
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.
Roast in preheated 425°F (220°C) 12 to 15 min., or until fish is cooked through and zucchini is tender-crisp.
Nutrition Description: Per serving (1/4 of the recipe):
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