Prepare Ahead and Toss it in the Oven: Fish and Fresh Veggies
I am so blessed to have a dad with a serious fishing addiction. We basically have an unlimited supply of walleye, blue-gills, and crappies. In fact, I just bought fish for the first time in a long while and was amazed at how much the fish my dad so willingly gives us would cost at the store. Regardless, just about any fish will work for this but my favorites for store bought fish would be either tiliapia or salmon, although each has a completely different flavor.
The recipe is easy. I don't tend to make sides with this dinner because the point is it is supposed to be a super easy, healthy meal so go big when you are considering the size pan. The fish and vegetables tend to "cook down" a lot. I will generally use a 9X 13 pan which equates into 2-3 lbs of fish for our family.
Fresh Tomato, sliced 1/4 inch
Red Onion, sliced
Green or Colored Sweet Peppers, sliced
1/2 Lemon or 1 Lime, sliced
Sliced Mushroom
Optional depending on season
**Zucchini, sliced
**Asparagus
5 Butter Pads
Lemon Pepper to taste
Garlic Salt to taste
Remove the filets from the package and briefly rinse under cold water. Pat them dry and lay all along the bottom of a 9 X 13 pan. I don't grease the pan. Cover with your vegetables slices. I don't tend to do this in a particular order. Sprinkle with lemon pepper and garlic salt to taste. You can store it for several days in the refrigerator before cooking. I usually make it on Sunday and we have it on tuesday nights. Turn oven to 350 F and put the glass container in. I let them warm up to together to prevent cracking the glass dish. I will also cover with tinfoil if i have asparagus in it or a really thick layer of vegetables to help everything get done. In our stove, the fish is done in about 25 -30 minutes. Just check to make sure the fish is no longer translucent if a white fish and flakes apart.
