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Fish Baked with Summer Squash, Onion and Herbs

2 teaspoons vegetable oil
1 pound white fish fillet
2 onion -- thinly sliced
2 zucchini -- thinly sliced
2 yellow squash -- thinly sliced
1/3 cup fresh lemon juice
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
3 tablespoons fresh herbs -- chopped
2 lemon -- cut in wedges, for g

Preheat the oven to 400 degrees F. Coat the bottom of a 9 X 12-inch ovenproof baking dish with the oil. Spread half the sliced onion, zucchini and yellow squash over the bottom of the dish. Lay the fish fillets on top of the vegetables. Cover the fish with the remaining onions and squash. Sprinkle the lemon juice over the dish and then the salt and pepper. Cover tightly with aluminum foil. Bake the fish for about 45 minutes, until the fish is firm and opaque and the vegetables are tender. Just before serving sprinkle the herbs over the top.

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