A variety of veggies, fresh herbs, and any fish fillet...baked. I like to serve this fish dish with rice, it makes for a delicious meal!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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. Saute until vegetables are just tender. Season with salt and pepper to taste.

  • Spread 1/2 of the vegetables into an oiled 9x11 inch baking pan. Cover the vegetables with 1/2 cup of the herbs.

  • 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

261.1 calories; 29 g protein; 15.2 g carbohydrates; 54.7 mg cholesterol; 327.7 mg sodium. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/31/2004
I USED YELLOW PEPPER IN PLACE OF THE SQUASH I DIDN'T HAVE OLIVES AND FOR EACH HERB I USED 1TLBS DRY (RUBBED GOOD FOR MORE FLAVOR).IT WAS GREAT! MY HUSBAND LOVED IT! Read More
(23)

Most helpful critical review

Rating: 3 stars
12/04/2012
29 Ratings
  • 5 star values: 16
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/31/2004
I USED YELLOW PEPPER IN PLACE OF THE SQUASH I DIDN'T HAVE OLIVES AND FOR EACH HERB I USED 1TLBS DRY (RUBBED GOOD FOR MORE FLAVOR).IT WAS GREAT! MY HUSBAND LOVED IT! Read More
(23)
Rating: 4 stars
04/17/2008
While not a 5-star dish which I take to mean "memorable " this is still very good. I halved the recipe for the two of us and substituted Italian parsley for the cilantro. I also added some chunky portabella mushrooms and minced fresh garlic. I wasn't sure how the Balsamic vinegar would fly in this recipe and was tempted not to use it. But in fairness to Lenie's recipe I did use it and it was amazingly delicious! Eating this we felt we really were doing something healthy and good for our bodies--very little fat few calories nutritious vegetables and the right type of carbs. We enjoyed this and ate every last bit of it! Definitely worth making again or trying for the first time. Read More
(21)
Rating: 5 stars
06/22/2011
I didn't cook veggies first just piled veggies on a sheet of foil topped with fish (seasoned salt and lots of pepper on fish) drizzled with evoo and balsamic (more balsamic to taste) sealed it up and popped in toaster convection oven. Used dried basil and cilantro cuz I was out of fresh. Didn't have the zucc but added in some broccoli it worked. Served over brown rice. Really enjoyed it thanks! Read More
(9)
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Rating: 5 stars
01/12/2009
I was so pleased to see that my recipe was used and enjoyed. Let me share something very important about one of the ingredients....OLIVES a very lovely taste is layered in with there usage and please enjoy lots of cilantro with it too! Read More
(6)
Rating: 4 stars
10/13/2005
The veggies were good- the fish was pretty flavorless even though I drizzled olive oil and fresh lemon-pepper over it. I used halibut (maybe my fish was bad or something). I think I will eat the leftover veggies over rice but maybe use the rest of the fish in a fish chowder or something. Read More
(6)
Rating: 5 stars
02/02/2004
This recipe really surprised my family! I skipped the olives but followed the rest of the recipe. I loved the way all the vegetable flavors mived with the herbs. The zucchini added a tiny bit of cunchiness and fresh cilantro a bit of a zing. My 10 year old son tried it and ended up asking for seconds. I served it with mashed potatoes and we all loved it! Read More
(5)
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Rating: 5 stars
08/23/2005
This was really good! My dad has high cholesterol so I made it for my parents as a healthy dish. Substituted tilapia for cod. Next time I would add less onion and another tomato. Read More
(4)
Rating: 4 stars
02/02/2004
A great new way to cook fish. Very tasty. I used whole green pepper 8 oz of baby portobello mushrooms and 3/4 of yellow squash skipped olives and zucchini. I thought that balsamic vinegar will taste too sour so I used sherry cooking wine instead. Also to reduce "fishy smell" I added 1/4 fresh ginger root very thinly sliced. The fish and the vegetables were very tender. My boyfriend is not a big fan of squash but he did not even noticed it in the dish! A little too much sauce for my taste but definitely will make again! Read More
(3)
Rating: 5 stars
09/01/2005
Lots of prep time for this one but it pays off! Very good and light. We loved all the veggies and herbs. Read More
(2)
Rating: 3 stars
12/04/2012