Fish with Summer Squash
1strip lemon zest, cut into thin slivers
2T. Olive Oil
1 lg. red onion, chopped
8 oz. zucchini, cut in 1/2″ chunks
8 oz. yellow squash, cut into 1/2″ chunks
1 clove galic, minced
4 strips bass or other fish fillets, 4-6 oz. each, 1″ thick
1 T red wine vinegar
1T. Water
2 T. finely chopped fresh mint leaves
Preheat oven to 4oo. In 13×9 baking pan, combine lemon zest, 1 T. of oil and onion, reserving 1 T. Spread in even layer. Roast until onion is tender, stirring occsasionally, about 15 min.
Remove from oven. Stir in zucchini, squash, and garlic. Return to oven, roast 10 min. Remove from oven.
Increase oven temp to 450. Push veggies to one side, add fish. Spoon veggies over fish. Return to oven, roast until fish is done. 8-10 min for thin fillets, 12-15 for thicker. Meanwhile combine remaining oil with vinegar, water, mint leaves, and remaining onion. Spoon over bass fillets and serve.
Serves 4. Cal 208; fat 9.9 g, Sat fat 1.6g; chol 90mg; sod 89 mg; carbs 8.1g; sugars 3.9g; fiber 2.2g; pro 22g
