Baked Fish with Vegetable Medley

Baked Fish with Vegetable Medley

Ingredients:

• 1½ lbs. boneless, skin-on fish fillet
• 1-2 Tbsp. olive oil
• 1 large clove garlic minced
• 2 tsp. lemon zest
• juice 1/2 lemon
• 2 medium size zucchini about 6 inches, sliced thin
• 1/2 cup cherry tomatoes, halved
• 1 bunch baby spinach
• 2-3 small gold or fingerling potatoes sliced thin
• 1 cup snow peas
• 1 Tbsp. chopped flat leaf parsley
• 4-5 sprigs fresh thyme
• Salt and pepper to taste

Directions:

1. Preheat oven to 425 F. Coat sheet pan with olive oil or nonstick cooking spray.
2. Place the sliced vegetables on the sheet pan in a thin layer so that they cook quickly. Drizzle with olive oil, salt and pepper to taste, turning to coat the veggies.
3. Lay the fish filet on top of the veggies; drizzle with olive oil and lemon juice. Top with garlic, parsley, thyme and lemon zest. Season with salt and pepper.
4. Bake for 20 to 25 minutes, depending on the thickness of your fillet, until the veggies are tender and the fish filet flakes easily when tested with a fork.