Fish Baked with Summer Squash, Onion & Herbs

Recipe Source: Bernie’s Mom (Georgette)
Serves: 4


2 teaspoons vegetable oil
1 pound Orange roughy, cod or other firm, white fish fillets
2 onions (medium) thinly sliced
2 zucchini (medium) thinly sliced
2 yellow squash (medium) thinly sliced
1/3 cup lemon juice, freshly squeezed
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons chopped herbs (any combo of thyme, tarragon, chives, parsley, dill)


Preheat oven to 400 degrees.  Coat the bottom of a 9″ x 12″ baking dish with oil.  Spread 1/2 sliced onion, zucchini and yellow squash over the bottom of the dish.  Lay fillets on top of veggies.  Cover fish with remaining onion and squash.  Sprinkle lemon, salt & pepper.  Cover with aluminum foil, bake for 45 minutes.  Before serving, sprinkle the herbs over the top.


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