Roast Fish & Mediterranean Inspired Vegetables

Prep time: 10 minutes Total time: 25 minutes Serves: 4

Ingredients:

• 2 Zucchini, sliced 1/4-in. (5mm) thick

• 1 cup 250 ml Cherry tomatoes

• 1 jar 170 ml Quartered artichoke hearts (packed in water), drained

• 1/3 cup 75 ml Pitted kalamata olives, halved

• 2 tbsp 30 ml Olive oil, divided

• 1 tsp 5 ml Finely grated lemon zest

• 1 tbsp 15 ml Lemon juice

• 1/4 tsp 1 ml Each salt and pepper

• 1 lb 500 g Fresh haddock, tilapia or other firm white fish fillets

• 4 sprigs Fresh thyme

Directions:

• Toss zucchini, tomatoes, artichoke hearts, olives and half the oil in a bowl. Spread in 7x11-in. (2L) 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 minutes, or until fish is cooked through and zucchini is tender-crisp.

Nutrition Information per serving (¼ of recipe):

Calories 240, Fat 11 grams, Saturated Fat 2 grams, Carbohydrate 9 grams, Fibre 4 grams, Protein 27 grams, Sodium 310 milligrams