Baked Fish with Zucchini

SERVES: 4

PREPARATION TIME: 10 min

COOKING TIME: 13 min

Ingredient

1/4 cup Filippo Berio Delicato Extra Virgin Olive Oil (approx.)
1 tbsp white wine vinegar
1 clove garlic, thinly sliced
Pinch hot pepper flakes
1 lb halibut or cod fillets
Salt
1 zucchini, cut in long thin slices
12 grape tomatoes, halved
1 tbsp minced green onion

Method

Preheat oven to 300°F. Lightly coat nonstick baking sheet with olive oil and sprinkle with vinegar, garlic and hot pepper flakes. Season fish well with salt and olive oil; place on prepared baking sheet. Grease one side of parchment paper with olive oil and place, oil side down, over fish; bake for 8 to 10 minutes or until fish is cooked through.
Meanwhile, add zucchini to bowl and season with salt and olive oil to taste. Sauté tomatoes, green onion and 1/4 cup olive oil in skillet set over medium heat for 5 minutes or until tomatoes and green onions begin to soften. Add zucchini; cook until lightly wilted. Transfer fish to serving platter; top with tomato mixture.

Cook with:
Delicato Extra Virgin Olive Oil

A mild, light bodied Extra Virgin Olive Oil that complements your favourite dishes and enhances the unique flavour of the other ingredients. Enjoy its delicate character on seafood, in stews and sauces, or even drizzled over a fresh garden salads.