• Elaine

Baked White Fish and Vegetables


Simple and nutritious, yet elegant and beautiful enough to serve to company!

We love this recipe because you simply change out the seasonal fish as well as the vegetables for the freshest available choices.

We use asparagus in the spring, green beans all summer, and either from our freezer through the winter.


Choose 1 lb of flaky white fish like Pacific halibut, cod, snapper, tilapia or sole from a reliable purveyor. This serves 4.


Assemble:

3 cups chopped green beans or asparagus

2 cups cherry tomatoes

1/4 cup capers

3 T olive oil

3 cloves garlic, minced

1 T fresh thyme, or 1 teaspoon dried thyme

1/4 teaspoon sea salt

fresh ground black pepper

1/2 lemon, thinly sliced


Preheat over to 400°.

In a 9X13 casserole dish, combine the vegetables, capers, 2 T oil, garlic, thyme, 1/4 tsp salt. Spread out on bottom.


Lay the fish on top of the vegetables, sprinkle with remaining salt and pepper. Drizzle with rest of olive oil. Place lemon slices on top.


Bake 25-30 minutes or until the fish is flaky.

Cooking time will depend on how thin or thick your fish fillets are. If thin, pre-cook the veggies a bit. We always look for a thicker fillet.

If you prefer a more Mediterranean twist, substitute olives for the capers and bake some excellent feta cheese in the dish.


When we use asparagus we use any leftovers by whirring them in veggie stock for a quick soup.

This recipe is adapted from the wonderful cookbook: “Run Fast Cook Fast Eat Slow by Shalane Flanagan and Elyse Kopecky.



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