Fish with Summer Squash

Fish with Summer Squash
Recipe type: Entrees
Prep time: 
Cook time: 
Total time: 
Serves: 4
This mouth watering dish is rich in nutrients and has heart healthy unsaturated fats. Low calorie; Low Sodium; Low Fat.
  • 1 strip lemon zest, cut into thin slivers
  • 2 tablespoons extra virgin olive oil
  • 1 large red onion, chopped
  • 3 medium zucchini, cut into ½ inch chunks
  • 3 medium yellow squash, cut into ½ inch chunks
  • 1 clove garlic, minced
  • 4 striped bass, or other fish fillets, (4-6 ounces each) about 1 inch thick
  • 1 tablespoon red wine vinegar
  • 1 tablespoon water
  • 2 tablespoons finely chopped fresh mint leaves
  1. Preheat oven to 400 degrees F.
  2. In 13 by 19 inch baking dish, combine lemon zest, 1 tablespoon oil, and onion. Spread in even layer.
  3. Roast until onion is tender, stirring occasionally, about 15 minutes.
  4. Remove from oven. Stir in zucchini, squash, and garlic. Return to oven and roast 10 minutes.
  5. Increase oven temperature to 450 degrees F. and remove pan from oven.
  6. Push vegetables to one side and add fish. Spoon vegetables over fish.
  7. Return to oven and roast until fish is opaque in center, 8-10 minutes for thin and 12-15 for thick.
  8. Meanwhile, combine vinegar, remaining oil, water, mint leaves, and remaining onion. Spoon over bass fillets and serve.
Nutrition Information
Calories: 211 Fat: 10g Saturated fat: 1.5g Unsaturated fat: 1.9g Carbohydrates: 8g Sodium: 125mg Fiber: 2g Protein: 22g


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