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Prep Time
10 mins
Total Time
15 mins
Serves
4

Ingredients

2
zucchini(s)
250 mL
cherry tomatoes
1 cup
1
can water-packed quartered artichoke hearts
80 mL
pitted and halved Kalamata olives
1/3 cup
30 mL
olive oil
2 tbsp.
5 mL
finely grated lemon zest
1 tsp.
15 mL
fresh lemon juice
1 tbsp.
1 mL
each: salt and freshly ground pepper
1/4 tsp.
450 g
fresh haddock,
1 lb.
4
sprigs fresh thyme

Preparation

Step 1
Preheat oven to 220°C (425°F).
Step 2
Stir together zucchinis, tomatoes, artichoke hearts, olives, and half of oil in a bowl.
Step 3
Spread mixture in a 2-litre glass baking dish measuring 18 x 28 cm (7 x 11 in.). Reserve.
Step 4
In a large bowl, combine remaining oil with lemon zest and juice, salt, and pepper.
Step 5
Add fish and turn to coat well.
Step 6
Arrange fish on vegetables in baking dish.
Step 7
Top with thyme sprigs.
Step 8
Bake for 12 to 15 minutes, or until fish is cooked and zucchini slices are tender-crisp.

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