Mediterranean-style White Fish
[addthis tool="addthis_inline_share_toolbox"]
    [wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
    10minutes
    [wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
    15minutes
    portions
    4
    [wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
    Main course
    [wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
    10minutes
    [wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
    15minutes
    portions
    4
    [wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
    Main course
    Mediterranean-style White Fish
    [addthis tool="addthis_inline_share_toolbox"]
      [wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
      10minutes
      [wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
      15minutes
      portions
      4
      [wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
      Main course
      [wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
      10minutes
      [wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
      15minutes
      portions
      4
      [wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
      Main course
      [wpml-string context="bonichoix" name="title-ingredient"]ingrédients[/wpml-string]
      • 2 zucchini(s) cut in 5 mm (¼ in.) slices
      • 250 mL (1 cup) cherry tomatoes
      • 1 can water-packed quartered artichoke hearts drained
      • 80 mL (1/3 cup) pitted and halved Kalamata olives
      • 30 mL (2 tbsp.) olive oil divided
      • 5 mL (1 tsp.) finely grated lemon zest
      • 15 mL (1 tbsp.) fresh lemon juice
      • 1 mL (1/4 tsp.) each: salt and freshly ground pepper
      • 450 g (1 lb.) fresh haddock, tilapia or other firm white fish fillets
      • 4 sprigs fresh thyme
      • 2 zucchini(s) cut in 5 mm (¼ in.) slices
      • 250 mL (1 cup) cherry tomatoes
      • 1 can water-packed quartered artichoke hearts drained
      • 80 mL (1/3 cup) pitted and halved Kalamata olives
      • 30 mL (2 tbsp.) olive oil divided
      • 5 mL (1 tsp.) finely grated lemon zest
      • 15 mL (1 tbsp.) fresh lemon juice
      • 1 mL (1/4 tsp.) each: salt and freshly ground pepper
      • 450 g (1 lb.) fresh haddock, tilapia or other firm white fish fillets
      • 4 sprigs fresh thyme
      [wpml-string context="bonichoix" name="title-list-preparation"]préparation[/wpml-string]
      1. Preheat oven to 220°C (425°F).
      2. Stir together zucchinis, tomatoes, artichoke hearts, olives, and half of oil in a bowl.
      3. Spread mixture in a 2-litre glass baking dish measuring 18 x 28 cm (7 x 11 in.). Reserve.
      4. In a large bowl, combine remaining oil with lemon zest and juice, salt, and pepper.
      5. Add fish and turn to coat well.
      6. Arrange fish on vegetables in baking dish.
      7. Top with thyme sprigs.
      8. Bake for 12 to 15 minutes, or until fish is cooked and zucchini slices are tender-crisp.