The recipe for this elaborate-looking dish can be easily multiplied if you are cooking for a crowd. The recipe also works for other delicate white-fleshed fish—just be sure to watch carefully for doneness during cooking, as other fish may cook faster.
2 zucchini, cut into 1 in (2.5 cm) pieces
20 cherry tomatoes, cut in half
1/2 tsp (2 mL) salt, divided
Freshly ground black pepper, to taste
1/4 cup (60 mL) extra-virgin olive oil
2 Tbsp (30 mL) white balsamic vinegar
2 green onions, trimmed, with white part finely sliced
1 Tbsp (15 mL) fresh basil, finely chopped
1 Tbsp (15 mL) fresh parsley, finely chopped
1 Tbsp (15 mL) fresh mint, finely chopped
Pinch of saffron threads 4 – 5 oz (140 g)
halibut fillets without skin, pin bones removed
Preheat oven to 450 F (230 C).
Place zucchini and tomatoes on rimmed baking sheet in a single layer. Sprinkle with 1/4 tsp (1 mL) salt and black pepper. Set aside.
To make dressing, in small bowl whisk together oil, vinegar, and green onion until homogenized. Whisk in basil, parsley, mint, and saffron.
Season fish with remaining 1/4 tsp (1 mL) salt and black pepper. Place on top of zucchini and tomato mixture on baking sheet, and spoon dressing over fish. Let sit 10 minutes.
Roast fish in oven until just firm and flakes easily, about 10 to 12 minutes. Serve hot or at room temperature along with pan juices. To complete this light meal serve with green salad if desired.
Each serving contains: 308 calories; 31 g protein; 17 g total fat (2 g sat. fat, 0 g trans fat); 7 g carbohydrates; 2 g fibre; 380 mg sodium
source: “Go Fish!“, alive #356, June 2012