Ingredients
1
tablespoon butter or stick margarine
1
medium onion, chopped (1/2 cup)
2
medium carrots, cut into 2x1/4x1/4-inch strips (1 cup)
1
medium red bell pepper, cut into 1/4-inch strips
1
small zucchini, cut into 2x1/4x1/4-inch strips (1 cup)
1
teaspoon grated lemon peel
1/4
teaspoon salt
1/8
teaspoon dried tarragon leaves, if desired
1
pound sea bass, tilapia, snapper or other medium-firm fish fillets, 3/4 to 1 inch
thick
1
tablespoon butter or stick margarine, melted
2
tablespoons chopped fresh parsley
1
teaspoon grated lemon peel
1
tablespoon lemon juice
Preparation
Heat oven to 425°.
Melt 1 tablespoon butter in 10-inch nonstick skillet over medium-high heat. Cook onion and carrots in butter 2 minutes, stirring frequently. Stir in bell pepper. Cook 1 minute, stirring frequently. Stir in zucchini, 1 teaspoon lemon peel, the salt and tarragon. Cook 1 minute, stirring frequently; remove from heat.
Cut fish into 4 serving pieces (skin can be left on). If fish has skin, place fish skin side down in ungreased rectangular baking dish, 11x7x1 1/2 inches. Mix remaining ingredients; spread over fish. Spoon vegetable mixture around fish.
Bake uncovered 20 to 25 minutes or until fish flakes easily with fork. Remove skin from fish before serving if desired.
