CHEF JEFF -- ONE BYTE AT A TIME: Fish with Vegetables
Consider this alternative to deep-frying. Fish with Vegetables 1/2 onion, cut into quarters 1/2 red pepper, cut into 1-inch pieces 1/2 zucchini, cut into 1-inch pieces 4 small, new potatoes, scrubbed and halved 4 asparagus spears 2 tablespoons pl...
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.