Baked Haddock with Zucchini, Tomato, Dill and Feta

Friday.

Josh, who is Jewish, informs me he follows Lent.  LOL.

 NO!  John follows Lent.   His best friend/Sales manager/golf partner/LUNCH COMPANION...John follows Lent.

OK.  Well, from now on, we too...will follow Lent.  At least on Friday's.  I like fish, so this works out well for me.  Fish...at least once a week.  Thank G-d!

Baked Haddock Topped with Zucchini, Tomato, Dill, and Feta

1 1/2 lbs of Haddock, cut into three portions

1 tsp olive oil

1 large zucchini, diced

1/4 small sweet yellow onion, diced

1 clove of garlic, minced

3-4 Roma tomatoes, diced

1-2 tbsp fresh dill, chopped

4 tbsp feta cheese

Sea salt and freshly cracked lemon pepper

Preheat the oven to 450 degrees. Coat a glass baking dish with cooking spray.

Heat the olive oil in a large skillet over medium heat. Add the onion to the hot skillet and saute for 2-3 minutes then add the zucchini, cook for an additional 2 minutes; add the minced garlic and saute, stirring constantly for 45 seconds. Remove from heat and let cool.

Gently mix the tomato, 3 tablespoons of feta cheese, and fresh dill in a small bowl. Add the zucchini mixture and mix. Season with sea salt and freshly cracked lemon pepper, to taste.

Season the Haddock with sea salt and freshly cracked lemon pepper on both sides. Place the haddock in the baking dish then spoon the tomato mixture over the top of each piece of fish. Sprinkle the last tablespoon of feta cheese equally over the fish.

Place in the oven and bake for 15-20 minutes or until the fish flakes easily with a fork. Serve immediately.  Enjoy.

 

 

"One must eat to live,  not live to eat."