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Fish with Summer Squash

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Description Edit

Contributed by Catsrecipes Y-Group

  • Source: Prevention Magazine May 2006
  • 4 servings

Ingredients Edit

Directions Edit

  1. Heat oven to 400°F.
  2. In 13"x9" baking dish, combine lemon zest, 1 tbsp oil and onion, reserving 1 tbsp onion.
  3. Spread in even layer.
  4. Roast onion until tender, stirring occasionally, about 15 minutes.
  5. Remove from oven.
  6. Stir in zucchini, squash and garlic.
  7. Return to oven and roast 10 min.
  8. Remove from oven.
  9. Increase oven temp to 450°F.
  10. Push vegetables to 1 side and add fish.
  11. Spoon vegetables over fish.
  12. Return to oven and roast until fish is opaque in center, 8 – 10 minutes for thin fillets and 12 – 15 minutes for thicker fillets.
  13. Meanwhile, combine remaining oil with vinegar, water, mint leaves and remaining onion.
  14. Spoon over bass fillets and serve.

Nutritional information Edit

Per Serving: 211 cal | 22 g protein | 8 g carb | 10 g fat | 1.5 g sat fat | 91 mg chol | 2 g fiber | 125 mg sod

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