Easy Fish and Vegetables

Submitted by HopeJohnJP

"Who knew my father-in-law could cook? I've taken a few liberties, but the basic recipe is his. Lots of color, lots of flavor. Works with most mild fish. Serve with or over simple white rice alongside bright thick slices of summer tomato or melon. This recipe also works with butternut and other late squash. Try seasoning with rosemary and white pepper for these darker fall flavors."

 

• Ready In: 25mins
• Ingredients: 14
• Serves: 4-6

ingredients

• 1 tablespoon olive oil
• 1 teaspoon garlic
• 1⁄2 cup red onion, diced
• 1⁄2 cup yellow squash, diced
• 1⁄2 cup zucchini, diced
• 1⁄2 cup tomatoes, seeded and diced
• 1⁄2 cup red bell pepper, seeded and diced
• 1⁄2 cup scallion, sliced
• 5 ounces baby spinach leaves
• 2 lbs tilapia fillets
• 1⁄2 cup dry breadcrumbs
• 2 tablespoons butter, melted
• 1⁄4 teaspoon paprika
• 1⁄2 cup parmesan cheese, shredded

directions

1. Heat oil in a wide, ovenproof skillet. Add garlic, onion, squashes, tomato, pepper and scallion and season with a pinch of salt and a grind or two of pepper. Sauté over medium high heat until just tender.
2. Stir in spinach, seasoning again. As soon as the leaves begin to wilt, lay fillets atop the vegetable mixture, season again and cover. Reduce heat to medium.
3. While the fish poaches, toss the breadcrumbs with the melted butter until evenly distributed.
4. The fish is done when it flakes easily with a fork. Remove the cover and sprinkle paprika, Parmesan and buttered bread crumbs over the fish. Place the whole pan under the broiler to melt the cheese and toast the crumbs. Serve hot.