HERBAL FISH

Ingredient:

1 teaspoon olive oil
½ onion, thinly sliced
50g red bell pepper, thinly sliced
50g green bell pepper, sliced
½ shallots, thinly sliced
50g zucchini, thinly sliced
50g yellow squash, thinly sliced
1 large tomato, cubed
20g can black olives, halved
1 teaspoon balsamic vinegar
salt and pepper to taste
150g whitefish fillet
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh basil leaves
1 teaspoon chopped fresh cilantro

Instructions:

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Heat oil in a large frying pan. Stir in onions, red and green bell peppers, and shallots. Cook 3 minutes. Sir in zucchini, squash, tomato, olives, and balsamic vinegar. Sauté until vegetables are just tender. Season with salt and pepper to taste.

Step 3

Spread 1/2 of the vegetables into a baking pan. Cover the vegetables with the herbs.

Step 4

Arrange the filets on top of the vegetables and herbs. Spread the second 1/2 of the vegetables over the fish and sprinkle the rest of the herbs onto the vegetables. Cover the dish with foil and bake for 25 minutes.

Nutrition Facts: