Fish with Summer Squash

== Description ==
Contributed by Catsrecipes Y-Group
* Source: Prevention Magazine May 2006
* 4 servings
== Ingredients ==
* 1 strip lemon zest, cut in thin slivers
* 2 tbsp extra virgin olive oil
* 1 large red onion, chopped
* 8 oz zucchini, cut in ½ " chunks
* 1 clove garlic, minced
* 4 (4 – 6 oz) bass or other fish fillets, about 1" thick
* 1 tbsp red wine vinegar
* 1 tbsp water
* 2 tbsp finely chopped fresh mint leaves
== Directions ==
# Heat oven to 400°F.
# In 13"x9" baking dish, combine lemon zest, 1 tbsp oil and onion, reserving 1 tbsp onion.
# Spread in even layer.
# Roast onion until tender, stirring occasionally, about 15 minutes.
# Remove from oven.
# Stir in zucchini, squash and garlic.
# Return to oven and roast 10 min.
# Remove from oven.
# Increase oven temp to 450°F.
# Push vegetables to 1 side and add fish.
# Spoon vegetables over fish.
# Return to oven and roast until fish is opaque in center, 8 – 10 minutes for thin fillets and 12 – 15 minutes for thicker fillets.
# Meanwhile, combine remaining oil with vinegar, water, mint leaves and remaining onion.
# Spoon over bass fillets and serve.
== Nutritional information ==
Per Serving: 211 cal | 22 g protein | 8 g carb | 10 g fat | 1.5 g sat fat | 91 mg chol | 2 g fiber | 125 mg sod
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Category:Cathy's Recipes
Category:Perch Recipes
Category:Red onion Recipes
Category:Zucchini Recipes