Baked Fish and Vegetables Aegean Style

Everyone liked this one although kiddies did not touch the onions.  It was terrific and we’ll definitely be making it again.  As usual, Slimmer style, serve with a big salad!

Baked Fish and Vegetables Aegean Style (recipe from Slimmer: The New Mediterranean Way to Lose Weight by Harry Papas, recipe used with permission, book to be released in June 2012, to buy the book click here)
serves 2

2 teaspoons olive oil
8 ounces red snapper (I used grouper instead as Harris Teeter was out of snapper)
1 medium garlic clove, roughly chopped
Salt and pepper to taste
1/2 medium onion, thinly sliced
1/2 red bell pepper, seeded and thinly sliced
1/2 medium zucchini, cut into 1/2 inch circles
3 baby carrots, thinly sliced
2 plum tomatoes, roughly chopped
1/4 cup dry white wine
Finely chopped fresh parsley

1. Preheat oven to 350 degrees F. Drizzle the olive oil in the bottom of a medium-size casserole with a lid. Place the fish in a single layer on the bottom, sprinkle the garlic, salt, and pepper over, and place the onion, pepper, zucchini, carrots, and tomatoes evenly over and around.  Sprinkle again with salt and pepper, and drizzle the white wine over all.

2. Cover and bake in the oven, occasionally stirring the vegetables to cook evenly, being careful not to break apart the fish, until they are tender and the fish is cooked through, about 1 hour.

3. Before serving sprinkle with the chopped parsley.

Makes 2 servings. Easily doubles. 

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