Cuisine By Lorena

Baked Fish Fillets with Zucchini, Tomatoes and Olives

Yield: 4 servings

Ingredients:
4
1 cup
1/2 cup
4

1/4 cup
2 Tbsp
To taste

1/4 cup

Directions
1. Preheat oven to 400 degrees.
2. Combine the zucchini, tomatoes and olives in a stove-proof
baking dish. Nestle the fish into the vegetables. Pour the wine over.
Pour olive oil over the fish. Season with salt and pepper to taste.
Bake for 20 minutes. Check the fish for doneness. Return entire dish
to oven and bake longer if it is not opaque and flaky.
3. With a slotted spoon, move the fish and vegetables to a platter
and keep warm. Put the baking dish on a medium burner, and cook
until the juices boil and thicken. Add more salt, pepper or olive
oil if necessary. Pour over the fish and vegetables. Top with basil.

Serving suggestion: Good with crusty bread, rice or pasta.

Zucchini (about 6 inch long), thickly sliced
Cherry tomatoes
Greek olives, pitted
Halibut, cod, Hake or other firm white fish
fillets
Dry white wine
Extra virgin olive oil
Sea salt & freshly ground black pepper, or
your favorite seasoning blend
Fresh basil, cut into chiffonade ribbons