BAKED HADDOCK WITH VEGETABLES

This is an easy, healthy and flavourful dish that comes together very quickly. Use any white fish you have on hand. I added shrimp in this recipe, but you really don’t have to, it is delicious and luscious with the fish alone. If you haven’t tried fennel before, give it a go, it pairs so well with the fish!

WHAT YOU NEED:

1 to 1 1/2 pounds haddock (or cod, bass, halibut)

1/2 pound shrimp, cleaned and shelled (if using)

1 bulb fennel

2 zucchini

2 tomatoes

1/2 yellow onion

olives (black or green, preferably ones with pits, or capers)

2 garlic cloves

olive oil

salt

pepper

lemon and lemon zest

fresh herbs (any of these work - parsley, basil, thyme)

Preheat oven to 385F.

Cut the fish into larger pieces, about 5 to 7 per filet, depending on the size of the fish. Place into a bowl, add the cleaned shrimp. Sprinkle with lemon zest, salt and pepper and set aside.

Trim fennel by cutting off the top and a slice off of the bottom. Discard outer tough parts, cut in half and slice into thin slices (use mandoline if you have it). Reserve fennel fronds for garnish. Slice tomatoes and zucchini into thin rounds, then thinly slice onion. Peel and chop garlic. Place all of the vegetables into a bowl and gently toss with olive oil (about 1 -1 1/2 tablespoons), then add salt and pepper to taste.

Place the vegetables on the bottom of a large enough pan to hold the fish in single layer. Try to arrange vegetables into an even layer.

Place in the oven (without fish on top) for about 25 to 30 minutes, or until soft and beginning to brown at the edges.

Place the fish and shrimp (if using) on top of the vegetables, sprinkle the olives all around, drizzle a bit of olive oil over the top and bake for another 8 to 10 minutes, depending on the size of the fish pieces, or until just done.

Remove from the oven, sprinkle with fresh herbs and reserved fennel fronds. Squeeze some lemon over the top when serving.