CHEF JEFF -- ONE BYTE AT A TIME: Fish with Vegetables

Consider this alternative to deep-frying.

Fish with Vegetables

½ onion, cut into quarters

½ red pepper, cut into 1-inch pieces

½ zucchini, cut into 1-inch pieces

4 small, new potatoes, scrubbed and halved

4 asparagus spears

2 tablespoons plus 1 teaspoon olive oil, divided

¼ teaspoon salt

¼ teaspoon pepper

½ teaspoon garlic powder

2 4-ounce fish fillets

1 14½-ounce can diced tomatoes, drained

¼ teaspoon dried basil

Preheat oven to 400 degrees. Place veggies in resealable bag. Drizzle with 2 tablespoons oil. Sprinkle with salt, pepper and ¼ teaspoon garlic powder; seal bag; shake to coat veggies. Place onion, red pepper, zucchini and potatoes in 9-by-13-inch baking dish. Bake, uncovered, for 30 minutes. Brush fish with remaining oil. Stir veggies. Place fillets in center of dish. Blend tomatoes, remaining garlic powder and basil; pour over fish. Top with asparagus. Bake until fish flakes easily, veggies are crisp-tender.

Yield: Serves 2.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.