Roast Fish & Mediterranean-Inspired Vegetables

Ingredients

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

1 cup cherry tomatoes 250 mL

1 jar quartered artichoke hearts (packed in water), drained 170 mL

1/3 cup pitted kalamata olives, halved 75 mL

2 tbsp olive oil, divided 30 mL

1 tsp finely grated lemon zest 5 mL

1 tbsp lemon juice 15 mL

1/4 tsp each salt and pepper 1 mL

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

4 sprigs fresh thyme

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Directions

Step 1
Toss zucchini, tomatoes, artichoke hearts, olives and half the oil in a bowl. Spread in 7x11-in. (2-L) glass baking dish. Set aside.
Step 2
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.
Step 3
Roast in preheated 425°F (220°C) 12 to 15 min., or until fish is cooked through and zucchini is tender-crisp.
Tip
Substitute fresh thyme with 1/4 tsp (1 mL) dried thyme.