- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 15 mins
- Serves
- 4
Ingredients
- 2
- zucchini(s)
- 250
- cherry tomatoes
- mL
- 1
- can water-packed quartered artichoke hearts
- 80
- pitted and halved Kalamata olives
- mL
- 30
- olive oil
- mL
- 5
- finely grated lemon zest
- mL
- 15
- fresh lemon juice
- mL
- 1
- each: salt and freshly ground pepper
- mL
- 450
- fresh haddock,
- g
- 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.
